- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- kcal
- 263.4
- protein
- 2.5 g
- Serves
- 12
Ingredients
What you’ll need — tap to tick off as you go
- 227 g
- 100 g
- 280 g
- 30 g
- ½ tsp
- 1 tsp
Process
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In a large bowl, beat the softened unsalted butter and granulated sugar with an electric mixer on medium speed for 2–3 minutes, until pale and fluffy. Scrape down the sides.
Beat in the vanilla extract (if using) and salt until just combined.
In a separate bowl, whisk together the all-purpose flour and cornstarch. Add this dry mixture to the butter mixture in two additions, mixing on low speed just until the dough comes together. Do not overmix.
Turn the dough out onto a lightly floured surface and gather it into a ball. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
Preheat the oven to 160°C (325°F). Line two baking sheets with parchment paper.
On a lightly floured surface, roll the chilled dough to about 6–7 mm thickness. Cut into rounds or squares using a cookie cutter or a knife. Re-roll scraps once.
Place the cookies 2 cm apart on the prepared baking sheets. If desired, prick each cookie with a fork to create a traditional pattern.
Bake for 13–16 minutes, rotating the sheets halfway through, until the edges are pale golden and the centers are just set and firm to the touch. They will not brown much.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before storing.
Kitchen notes
Kitchen notes
- The most common mistake is overmixing once the flour is added; stop as soon as the dough comes together to avoid tough, cakey cookies.
- Chilling the dough for at least 30 minutes prevents spreading and makes the cookies easier to cut cleanly.
- For even baking, roll the dough to a consistent thickness and rotate the baking sheets halfway through the bake.
- Shortbread is done when the edges are pale golden and the centers feel firm but slightly soft; they firm up as they cool.
- Serve with tea or coffee, or sandwich with jam or chocolate ganache for a variation.
Substitutions
- unsalted butter→vegetable shortening (for a dairy-free version, use a dairy-free butter substitute)
- all-purpose flour→gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- granulated sugar→powdered sugar (for a finer texture, but reduce to 80 g)
- vanilla extract→almond extract or orange zest
Storage & reheating
Store cooled shortbread in an airtight container at room temperature for up to 1 week. For longer storage, freeze baked cookies in a freezer-safe bag for up to 3 months; thaw at room temperature. To reheat, place on a baking sheet in a 150°C oven for 5 minutes to refresh crispness.
Gallery
| Nutrient | Per serving |
|---|---|
| Calories | 263.4 kcal |
| Protein | 2.5 g |
| Carbohydrates | 28.4 g |
| Fat | 15.6 g |
| Saturated fat | 9.7 g |
| Fiber | 0.7 g |
| Sugar | 8.5 g |
| Sodium | 100 mg |
| Cholesterol | 41 mg |
FAQ
The questions we get asked most
Why did my shortbread spread too much in the oven?
The dough was likely too warm or the butter was too soft. Chill the dough for at least 30 minutes before baking, and work quickly when rolling and cutting. Also, ensure your baking sheet is cool; if it is warm, the butter melts before the structure sets.
Can I make the dough ahead of time?
Yes, the dough can be made up to 2 days in advance and kept wrapped in the refrigerator. You can also freeze the dough for up to 1 month; thaw overnight in the fridge before rolling and baking.
How do I know when shortbread is done?
The edges should be pale golden and the centers just set and firm to the touch. They will not brown deeply. If you prefer a crisper cookie, bake for an extra 1-2 minutes, but watch closely to avoid burning.
Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added salt to avoid overly salty cookies. Use about 1/4 teaspoon of salt if using salted butter.
Why is my shortbread dry and crumbly?
Overmixing or adding too much flour can cause dryness. Measure flour by spooning it into the measuring cup and leveling off, rather than scooping directly. Also, avoid overbaking; take the cookies out when the centers are just set.
Can I freeze baked shortbread?
Yes, baked shortbread freezes well. Cool completely, then store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature and refresh in a 150°C oven for 5 minutes if desired.
How do I make gluten-free shortbread?
Replace the all-purpose flour with a gluten-free all-purpose flour blend that contains xanthan gum. The texture may be slightly more crumbly, but it will still be delicious. Bake as directed, checking a minute earlier.
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