This shortbread is so buttery and delicious, it’s hard to stop at just one. Shortbread is one of those biscuits (or cookies) that has that perfect melt-in-your-mouth texture.
What is shortbread
For those not familiar with shortbread, it is traditionally a Scottish biscuit. It contains no rising agents, such as bi carb soda or baking powder, which gives it it’s ‘short’ texture.
After more biscuits recipes? Look no further than the ideas below:
Ingredients and substitutions.
To make this shortbread you will need:
- Butter – I used salted but unsalted will work just as well if that’s your preference
- Icing sugar – Use soft icing mixture rather than pure icing sugar.
- Plain flour
Store this shortbread in an airtight container for up to 1 week.
This shortbread is suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw at room temperature before enjoying.
- 250g butter, softened
- 1 cup icing sugar
- 1 tablespoon cornflour
- 2 cups plain flour
- Preheat oven to 160c. Line a slice tin with baking paper.
- Add the softened butter and icing sugar to the bowl of a stand mixer and beat with the flat beater attachment until light and creamy.
- Add the cornflour and half of the flour to the creamed butter and beat until combined. Add the remaining flour and beat until a dough forms.
- Transfer the dough to the lined slice tin and press down to flatten gently with the back of a metal spoon or the bottom of a glass.
- Bake the shortbread for 20 minutes. Quickly cut the shortbread into slice, prick with a fork (optional) and return to the oven for a further 5 minutes.
- Allow to cool completely in tin.
As an alternative to baking in a slice tin, this shortbread can be made into shaped biscuits. Gently knead and roll out the dough with a rolling pin, then use cookie cutters to cut shapes from the dough.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 130Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 67mgCarbohydrates: 13gFiber: 0gSugar: 5gProtein: 1g