Name: Shortbread Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Cuisine: International
Ingredients: 1/2 cup butter*; 1/2 cup icing sugar **; 1 cup flour; 1/2 cup rice flour

Jump to Recipe

Today we are baking classic shortbread, which is kind of a copycat recipe to famous Walkers Shortbread. Easy, indulgent and with very few ingredients- follow the exact recipe and you will be making shortbread successfully in no time!

Table Of Contents

Recipe at a Glance
Step by Step Process
FAQs
Serving Suggestions
Substitutions & Variations
Storage and Make Ahead

Recipe at a Glance

Butter- Soft but cold

Icing Sugar– Icing, confectioner’s or powdered sugar

Flours– All-purpose, rice flour

Step by Step Process

Beat butter and icing sugar.
Add in flours, mix with hand until just combined.
Roll between two wax or parchment paper and score into 16 wedges.
Refrigerate for 30 minutes and bake.
Cut along the scored lines and cool before serving.

FAQs

What is the difference between a butter cookie and classic shortbread?

Butter cookies are not same as shortbread. Here are some differences:
– Butter cookies are sweeter while shortbread is mildly sweet.
– Shortbread does not has eggs in recipe while butter cookies usually have eggs in them.
– Butter cookies are delicate, light and crisp while classic shortbread is more crumbly (that is why it is called “short” bread) and has a sandy texture (due to rice flour).

What is the difference between regular shortbread and Scottish shortbread?

While the regular shortbread uses only butter (like famous Walker’s brand), Scottish shortbread might use vegetable shortening (blended with butter), which yields a crispier, firmer and crunchier shortbread.

What kind of sugar do you use for shortbread cookies?

I have used icing sugar or confectioner’s sugar or powdered sugar because of two reasons: It gives the smoothest texture to the cookies. Also commercial icing sugar usually has corn flour which helps in binding the cookie dough. However, you can use brown sugar, granulated or grinded sugar but this might change the texture a bit. If using grinded sugar, you might want to sift it to mimic powdered sugar for similar results.

When making shortbread, should the butter be cold?

The butter is the most important ingredient in making shortbreads. A good quality butter is essential. I have used unsalted butter but you may use salted as well. The butter should be soft but cold and not melting away.

How do you roll and score shortbread dough?

Its best to roll shortbread dough between two wax or parchment paper or even plastic wrap for easier handling and no sticking. This will also prevent from adding extra flour. The dough is also scored (marking wedges before baking) and poked with holes for even baking, no bumps and later after baking can be cut easily.

Should you chill shortbread before baking?

Chilling any kind of biscuit and pie dough helps solidify the butter and will help prevent too much spreading when baked.

Why is my shortbread dough too soft?

If your dough gets too soft, try chilling it before rolling out or just add 1 or 2 teaspoon of flour. Ideally you should not add any liquid, if it gets dry then you can bind a little with your hands and the warmth of your hands will melt butter and helps in binding.

Although shortbread has simple ingredients but there are a few secrets to making good shortbread. If you don’t have rice flour, you can try this bakefresh recipe of easy shortbread cookies.

Serving Suggestions

Shortbread cookies perfectly complement tea & coffee and are also an ideal snacks for kids’ lunchboxes.

Substitutions & Variations

Shortbread is an amazing base for a lot of variations such as dipped in melted chocolate, with zest of citrus fruit, chocolate chips, raisins or other dry fruits & nuts, tea, herbs or cocoa (replace some of the flour when using cocoa powder).

Storage and Make Ahead

Cookies should be completely cooled down before storing in an airtight container.

They keep well for up to 5 days at room temperature.

You can also make them ahead and freeze the prepared un-baked disc covered well for up to a month, then bake directly after removing the cover.

Shortbread Recipe

A traditional shortbread cookie made with rice flour for that delicious sandy crumbly texture!

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 15 minutes

Total Time 45 minutes

Ingredients

1/2 cup butter*
1/2 cup icing sugar **
1 cup flour
1/2 cup rice flour

Instructions

Beat butter and icing sugar until creamy.
Add in flours and beat until just mixed.
Mix gently with hand until just combined. Do not knead.
Roll between two wax or parchment paper of about 9 inches diameter.
Use your cake pan or ring as a guide, you can even press it inside a 9 inches cake pan.
Score into 16 wedges.
Prick with fork.
Refrigerate for 30 minutes.
Bake in a preheated oven at 325 F or about 12 minutes until just golden at the base.
Cut along the scored lines. Cool a little before serving.
Cool completely before storing.

Notes

* You can use salted butter, butter should be soft but cold

** Icing sugar or confectioner's sugar or powdered sugar

Recipe Name

Classic Shortbread Cookies

Author Name

Nadia

Published On

2020-07-08

Preparation Time

15M

Cook Time

15M

Total Time

Average Rating

Based on 4 Review(s)