Shortbread Recipe

This is an easy delicious buttery shortbread cookie that is made with three basic ingredients – flour, butter and sugar. The baked cookies are tender and they absolutely won’t spread.

With our quick & easy shortbread recipe, you’ll be turning out incredible designs in minutes.

Ingredients

• 114 grams granulated sugar
• 227 grams unsalted butter, room temperature
• 1/2 teaspoon kosher salt
• 340 grams plain flour

Instructions

1. Place the sugar, butter, and salt in the bowl of a stand mixer with the paddle attachment and mix on medium speed until the mixture is smooth, about 2 minutes.
2. Stop the mixer, scrape down the bowl and add all the flour at once. Turn the mixer to low speed and mix until all the flour is just combined. The dough will be crumbly at this point. Increase the mixer speed to medium and mix until the dough has completely come together.
3. Turn the cookie dough out onto a lightly floured surface.
4. Use your hands to knead the dough into a ball. Do not use too much flour.
5. Dust your mould with plain flower and press your dough into the mould until flat at the back and tear away any excess. Turn your mould over and carefully feel back to release. Place the cookies on a parchment-lined board or cookie sheet.
6. Chill the dough in the refrigerator for at least 20 minutes. Chilling the dough will help the cookies hold their shape while baking.
7. While the cookies are in the refrigerator preheat the oven to 150 degrees c.
8. Line a half baking sheet with parchment paper. Place cookies on the baking sheet evenly spaced apart.
9. Bake the cookies for 18-22 minutes.
10. Take the cookies out of the oven and allow them to cool for about 5 minutes on the cookie sheet before moving them to a cookie rack to completely cool.
11. If you’re using the same baking sheet for the next batch of cookies let it cool completely before placing the next set of cookies on the baking sheet.