SHORTBREAD COOKIES

“`html

I’m a firm believer that shortbread cookies should be sinfully buttery and delectably tender, and this shortbread recipe is exactly that. It’s simply perfect – and it looks as good as it tastes.

With the signature delicate crumbly texture and beautiful buttery flavour, shortbread is one of those biscuits that is both nostalgic and elegant. It’s right at home with a casual coffee catch up with friends, or an elegant tea party to impress!

Why You’ll Love This Recipe

These shortbread cookies are the epitome of simplicity and indulgence. Their buttery richness and melt-in-your-mouth texture make them irresistible. Whether you’re a seasoned baker or a beginner, this recipe is straightforward and rewarding, leaving you with cookies that look as delightful as they taste.

Kitchen Equipment You’ll Need

• Oven
• Baking pan (31.5 x 23.5 cm / 9 x 13″)
• Baking paper
• Electric mixer or wooden spoon
• Rolling pin or glass
• Cooling rack

Ingredients

• 250g / 8 oz salted butter, softened (2 x US sticks, 1 cup) (or unsalted + ¼ tsp salt)
• 3/4 cup (90g) icing sugar (powdered sugar)
• 2 cups (300g) plain / all-purpose flour

Instructions

1. Preheat oven to 160C/325F (standard) or 150C/300F (fan forced / convection).
2. Butter and line a 31.5 x 23.5 cm / 9 x 13″ pan with baking paper with overhang.
3. Beat butter until smooth (or use very soft butter and a wooden spoon). Add icing sugar and beat until combined.
4. Add half the flour and beat until mostly combined – it will resemble wet sand. Then beat in the remainder. Use your hands to bring it together into a smooth ball of dough – knead lightly if required.
5. Roughly press down into a rectangle shape, then transfer into the pan. Press into the pan. Optional: Roll over the top using a small rolling pin or glass (that’s what I used) for a smooth surface. Don’t press down too hard – it makes the cookies firmer.
6. Bake for 20 minutes until edges are very light golden and most of the surface is still pale gold.
7. Remove from the oven. Working quickly, cut into desired shape (I do 8 x 3 bars, like Walker’s shortbread biscuits) and prick all over with a fork (optional).
8. Return to the oven for 8 minutes or until the surface is light golden – not browned. Turn the oven off, crack it open ajar, then leave to cool for at least 1 hour in the oven.
9. Remove from the oven, use paper overhang to remove the biscuits from the pan. Cool fully on rack. Serve with tea!!

Tips for Success

Ensure the butter is softened for easy mixing, but not melted. Mixing the flour in two stages helps achieve the right texture. Use a gentle hand when pressing the dough into the pan to maintain the tender crumb.

Additional Tips or Variations

For a twist, try adding a teaspoon of vanilla extract or a sprinkle of lemon zest for a fresh flavor. You can also dip half of each cookie in melted chocolate for an extra treat.

Nutritional Highlights (Per Serving)

Each cookie is approximately 120 calories, with 7g of fat, 14g of carbohydrates, and 1g of protein. These cookies are a delightful treat to enjoy in moderation!

Frequently Asked Questions (FAQ)

Can I make these cookies ahead of time? Yes, you can prepare the dough in advance and refrigerate it for up to three days before baking.

Can I freeze shortbread cookies? Absolutely, once baked, these cookies freeze well for up to two months. Simply thaw them at room temperature before serving.

What is the best way to store these cookies? Keep them in an airtight container at room temperature for up to a week.

Conclusion

These shortbread cookies are a testament to the beauty of simplicity in baking. I invite you to try this recipe and experience the buttery delight firsthand. Don’t forget to share your creations and let me know how you enjoyed them!

“`