Description
Classic homemade shortbread cookies that are buttery, tender, and melt in your mouth. These simple cookies require just a few basic ingredients and minimal preparation, perfect for serving alongside your favorite tea or coffee.
Ingredients
Scale
Shortbread Dough
- 250g (8 oz) salted butter, softened (2 US sticks, 1 cup) or unsalted butter + ¼ tsp salt
- 3/4 cup (90g) icing sugar (powdered sugar)
- 2 cups (300g) plain / all-purpose flour
Instructions
- Preheat Oven: Preheat your oven to 160°C (325°F) for a standard oven or 150°C (300°F) if using a fan-forced/convection oven to prepare for baking.
- Prepare Pan: Butter and line a 31.5 x 23.5 cm (9 x 13 inch) pan with baking paper, leaving some overhang for easy removal of the cookies later.
- Beat Butter: Beat the softened butter until smooth using a mixer or wooden spoon if very soft to create a creamy base for the dough.
- Add Sugar: Add the icing sugar to the butter and beat until fully combined, making a light, fluffy mixture.
- Add Flour: Add half the flour and beat until mostly combined—the mixture will look like wet sand. Then add the remaining flour and beat again until incorporated. Use your hands to gently knead the dough into a smooth ball if necessary.
- Shape Dough: Press the dough roughly into a rectangle shape, then transfer it to the prepared pan. Press the dough evenly into the pan. Optionally, roll over the top with a small rolling pin or glass to smooth the surface, taking care not to press too hard to keep the cookies tender.
- Bake First Stage: Bake the dough for 20 minutes until the edges turn a very light golden color while most of the surface remains pale gold.
- Cut and Prick: Remove the pan from the oven and quickly cut the shortbread into desired shapes (commonly 8 x 3 bars). Optionally prick the surface all over with a fork to help even baking.
- Bake Second Stage: Return the pan to the oven and bake for another 8 minutes or until the surface is light golden but not browned. Then turn off the oven, crack the door open, and leave the shortbread to cool inside for at least 1 hour to set the texture properly.
- Cool and Serve: Remove the pan from the oven. Use the baking paper overhang to lift the shortbread out of the pan. Allow to cool completely on a wire rack before serving with tea or coffee.
Notes
- Using softened butter makes it easier to beat and incorporate with sugar.
- You can use unsalted butter but add ¼ teaspoon salt to the dough for balanced flavor.
- Pricking the dough with a fork is optional but helps with even baking and prevents puffing.
- Do not over-bake or the shortbread will become too brown and lose its delicate texture.
- Cooling slowly in the oven after baking helps the shortbread set and become crisp without becoming hard.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: shortbread, butter cookies, classic cookies, tea biscuits, homemade shortbread
