Shortbread Cookies
I really love the taste of shortbread cookies, they’re such a simple cookie and I love that they are not too sweet. The sweetness is quite subtle and the crumbly texture is really love. More than anything, I love the process of making shortbread cookies. I tried to make shortbread cookies for the first time during the lockdown.
I was just trying to keep busy so I tried a bunch of different recipes in the lockdown and this was one of my favourites. It’s a really simple recipe with just a few ingredients that you probably already have at home. You can keep the dough in the fridge overnight and then bake them the next day and they keep well in an airtight container for about a week.
The shape of the cookies in the photo is the normal rectangle but I did also try making the circle shape with the lines to make where to break off a piece. I didn’t manage to get a photo of that one but I was really please with it because it turned out so well.
I also make these cookies for my mum occasionally because she likes more subtle flavours as opposed to quite rich flavours like caramel and chocolate. They go great with a cup of tea or coffee or taste great as well!
WHY YOU’LL LOVE SHORTBREAD COOKIES
- Quick and Easy: These shortbread cookies are quick and easy prepare and only require a few ingredients. It’s a case of mixing everything together, chilling the dough and shaping them.
- Nostalgic: Shortbread has a very nostalgic flavour because I remember eating them when I was a kid.
- Only five ingredients: There are only 5 ingredients required to make this recipe: flour, sugar, salt, butter and vanilla extract.
- Classic flavour: These cookies have a crumbly and buttery texture and have a classic vanilla flavour.
- Customisable: You can customise these cookies by adding different extracts such as vanilla, almond or orange.
INGREDIENTS YOU’LL NEED
Dry ingredients – Plain Flour – Make sure you sift the plain flour to remove any lumps. This will achieve a smooth and lump free butter.
Icing Sugar – You can either use icing sugar or granulated sugar for this recipe. I tried icing sugar this time and they turned out really well.
Salt – Adding some salt to the shortbread cookie dough will balance the sugar and give it a great flavour.
Wet ingredients – Butter – Ensure you get unsalted, high quality butter and bring it to room temperature before mixing.
Vanilla Extract – Feel free to change the vanilla extract to a different flavour. I’m sure almond, orange or lemon would taste great as well.
TOP TIPS FOR THE BEST SHORTBREAD COOKIES
- Use Quality Ingredients: Use high-quality unsalted butter, since butter is a primary ingredient in shortbread. It’s flavour will significantly impact the final product.
- Precise Measurements: Measure the ingredients accurately as too much or too little flour can affect the texture of the cookies.
- Cream Butter and Sugar Thoroughly: Cream the butter and sugar together until it’s light and fluffy. Doing this incorporates air into the dough and contributes to the cookies’ soft and crumbly texture.
- Don’t Overmix: Mix the dough just until the ingredients are combined. Overmixing can create in a tougher texture and a dense cookie. You should stop as soon as the dough comes together.
- Chill the Dough: Chill the dough before rolling and cutting as this helps solidify the fat in the butter. This is essential in preventing the cookies from spreading too much during baking.
MORE TIPS
- Roll Evenly: Roll the dough to an even thickness. Using rolling pin guides or measuring sticks on either side of the dough helps achieve an even thickness before baking.
- Prick with a Fork: Prick the cookies with a fork before baking as this helps prevent air pockets and ensures even baking.
- Preheat the Oven: Be sure to preheat your oven before baking as this ensures the cookies bake evenly from the start.
- Watch the Time: Keep a close eye on them during the last few minutes of baking to prevent overcooking.
- Storage: Store shortbread cookies in an airtight container. They keep well and often taste even better the next day.
OTHER RECIPES YOU MIGHT LIKE
Toblerone Cookies – Toblerone Cookies – My Simple Eats
Jam Heart Cookies – Jam Heart Cookies – My Simple Eats
Brown Butter Cookies – Brown Butter Cookies – My Simple Eats
CONCLUSION
Shortbread cookies are crumbly, buttery and absolutely delicious. They are quick and easy to prepare and only take a few minutes to bake. By using different extracts such as vanilla, almond and orange, you can customise them to suit your preference. Store them in an airtight container so they can retain their freshness.
Shortbread Cookies
Ingredients
- 180 g Plain Flour
- 140 g Butter
- 70 g Icing Sugar
- 1/2 tsp Vanilla Extract
- 1/4 tsp Salt
Instructions
- Pre-heat the oven to 170 degrees Celsius.
- Whisk together the butter and icing sugar. Add in the flour, salt and vanilla and whisk until fully combine.
- Once the ingredients form into a dough ball, shape into a rectangular, butter shape, wrap in cling film and place into the fridge for at least 30 minutes.
- After at least 30 minutes, slice the dough into 1-inch-thick rectangles with a knife.
- Place the cookies on to a baking tray lined with baking paper and place the cookies into the preheated oven for 20 minutes until they are golden brown (rotate the tray after 10 minutes to ensure that they cook evenly).
- Allow the cookies to cool and enjoy!
