Shortbread

This shortbread recipe is wonderfully buttery, light and crisp. It’s a classic example of simplicity at its best with very few ingredients.

Butter is the key ingredient here, so to showcase your masterpiece, I recommend using a high quality butter.

I typically use unsalted butter for baking, but this recipe does benefit from a pinch of salt. In this case use an eighth of a teaspoon. If salted butter is all you have on hand, use that and omit the salt entirely. Again, a good quality butter is key.

Vanilla is the only essence this needs but you can always add dimension with another flavor. I like almond essence. You could also add a seasonal flavor and make it perfect for the holidays.

This recipe by the way, is great recipe for kids to make. The dough comes together like play dough. It’s soft and easy to work with. You can make different shapes. Typically shortbread can be cut into wedges from a large round disc, also called “petticoat tails”. You can simply cut the shortbread into bars or bake them as cookies. You’ve probably seen all of these shapes in commercially available shortbread.

The instructions here are for wedges. All you need is a round cake pan. A springform pan works even better, so you’re not fighting to release it from the bottom. But if you want to kick it up a notch, use a mold. I was gifted one that has a pretty floral pattern and is perfect for this recipe!

A word about the dough. Once you have it pressed in and smoothed out, you’ll want to prick the top of the shortbread before baking. This helps release steam while the shortbread is baking and prevents bubbling. When pricking the top, use a fork and be sure to prick a symmetrical design – it will remain visible after the shortbread has baked. I favor a herringbone pattern. You can see it in one of the pictures below.

What You’ll Need to Make Shortbread

How To Make Shortbread

Start by mixing together the butter and sugar. Use a good quality butter and make sure it comes to room temperature before you use it.

Next add the flour and vanilla. The vanilla is enough to bring together the ingredients into a soft dough. You could also add a quarter teaspoon of a second flavoring at this point.

Press the dough into a prepared pan. To prepare the pan, brush with melted butter.

Smoothen out the dough and then prick all over with a symmetrical pattern such as a herringbone pattern (shown in the next picture).

Bake at 325F for 30 minutes or until the surface is a light golden and the edges a deeper golden brown.

Remove from oven and allow the shortbread to cool completely. It should pull away slightly from the edges. If you try to turn it over when it is too warm, it may break or stick. Use a knife to gently nudge the shortbread away from the edges if needed.

Transfer to a cutting board and using a sharp knife, cut into wedges.

Store in an airtight container.