Traditional shortbread
Traditional shortbread is a classic buttery cookie made with simple ingredients, yielding a rich and crumbly texture. Perfect with tea or coffee, it’s easy to make and always satisfying.
Cook time 20 min
Prep time 15 min
Ingredients:
1 cup butter3/4 cup sugar
1 tsp vanilla extract
2 cups all-purpose white wheat flour
1/2 cup white rice flour
Traditional shortbread is a classic, buttery treat that has been enjoyed for generations. This simple yet delicious recipe uses just a handful of ingredients to create a rich and crumbly cookie that pairs perfectly with tea or coffee. Whether you're an experienced baker or a beginner, this shortbread recipe is easy to follow and guarantees delightful results every time.
Instructions:
- Preheat your oven to 300°F (150°C) and place the oven rack in the middle position.
- Line a baking sheet with parchment paper or a silicone baking mat. This helps prevent the shortbread from sticking and ensures even baking.
- In a large mixing bowl, combine the softened butter and sugar. Using an electric mixer on medium speed, beat the mixture until it becomes light and fluffy. This should take about 3-5 minutes. Scrape down the sides of the bowl as needed to ensure everything is well-mixed.
- Add the vanilla extract to the butter-sugar mixture and beat for another 30 seconds until fully incorporated.
- In a separate bowl, whisk together the all-purpose white wheat flour and white rice flour until well combined.
- Gradually add the flour mixture to the butter mixture. Mix on low speed until the dough just comes together. Avoid over-mixing, as this can make the shortbread tough.
- Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together into a smooth ball. Then, roll the dough out to about 1/2 inch (1.25 cm) thickness.
- Using a sharp knife or a cookie cutter, cut the dough into your desired shapes. Traditional shortbread is often cut into rectangles or wedges. Transfer the cut pieces to the prepared baking sheet, spacing them slightly apart.
- Place the baking sheet with the cut dough in the refrigerator for about 15-20 minutes. This helps the shortbread maintain its shape during baking.
- Remove the baking sheet from the refrigerator and bake the shortbread in the preheated oven for 30-35 minutes, or until the edges are lightly golden. The shortbread should remain fairly pale in color.
- Once baked, remove the shortbread from the oven. Allow it to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
- Enjoy the traditional shortbread on its own or with a cup of tea or coffee. Store any leftovers in an airtight container at room temperature for up to a week.
By following these straightforward steps, you can create a batch of traditional shortbread that is sure to impress. The combination of all-purpose and rice flour results in a wonderfully light and crisp texture, while the butter and sugar provide the perfect amount of sweetness. Serve your shortbread with a hot beverage or as an elegant addition to any dessert tray.
Traditional shortbread FAQ:
Bake the shortbread in a preheated oven at 300°F (150°C) for 30-35 minutes, or until the edges are lightly golden. Keep in mind that the shortbread should remain relatively pale in color.
The shortbread is done when the edges are lightly golden but the center remains pale. You can check by gently pressing the edge; it should feel firm but not hard.
A standard baking sheet lined with parchment paper or a silicone baking mat works best for this shortbread recipe. Ensure that the shortbread pieces are spaced slightly apart.
You can substitute all-purpose white wheat flour with regular all-purpose flour if needed. However, avoid substituting the butter for margarine, as it can affect the texture and flavor.
Store any leftover shortbread in an airtight container at room temperature for up to a week, making sure it's completely cooled before sealing.
Cooking Tips:
- Ensure that the butter is softened at room temperature before starting to make it easier to cream with the sugar.
- Chill the dough in the refrigerator for at least 30 minutes before baking to help the cookies maintain their shape.
- Use parchment paper or a silicon baking mat to prevent the shortbread from sticking to the baking sheet.
- Do not overmix the dough to avoid activating the gluten in the flour, which can make the shortbread tough.
- Score the dough with a fork or knife before baking to help guide clean cuts and prevent cracking.
Nutrition Facts
12 ServingsCalories 290kcal
Protein 3.18g
Carbohydrates 33g
Fiber 0.66g
Sugar 13g
Fat 16g
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