Shortbread
Try this Shortbread recipe, or contribute your own.
Try this Shortbread recipe, or contribute your own.
- pinch of salt
- 2 teaspoons vanilla extract
- ok this not very difficult... and you can also rol
- 1 cup (2 sticks) butter at cool room temperature( i use kerrygold)
- 1 cup powdered sugar ( also called confection or icing s
- 2 cups flour( i use king authur unbleached)
- (you can also add1/4 tea spoon of orange or other
- Carbohydrate 1.1988 g
- Cholesterol 488.05 mg
- Fat 184.12474 g
- Fiber 0 g
- Protein 1.93454 g
- Saturated Fat 116.6062 g
- Serving Size 1 1 (236g)
- Sodium 180.758 mg
- Sugar 1.1988 g
- Trans Fat 12.892084 g
- Calories 1652 calories
Step-by-step
- Preheat the oven to 300°F.
- Lightly grease two round 9" cake pans (or shortbread molds if you have them). If you worry about the shortbread possibly sticking in your particular pans, line them with parchment, and grease the parchment.
- In a bowl, beat together the butter, sugar, vanilla till creamy, then beat in the flour. The mixture may seem a little dry at first; keep beating till it comes together. If it absolutely won't come together, dribble in up to 1 tablespoon of water, until it does. This is a stiff dough.
- Use a fork to prick the dough all over; this allows any steam to escape, and prevents the shortbread from bubbling as it bakes. Prick the dough in a pattern; it looks nicer pricked with some kind of symmetry.
- Bake the shortbread until it's a light golden brown across the top surface, and a deeper golden brown around the edges, about 35 minutes.
- Remove it from the oven, and immediately turn each shortbread round out onto a cutting surface.
- With a sharp knife, cut each round into 12 wedges. (Do this while the shortbread is still warm; if you wait until it's cool, it won't cut easily.)
- Put the shortbread wedges on a rack to cool.
My Go-To Shortbread Recipe: Simple, Delicious, and Always a Crowd-Pleaser
As a busy working mom, time is my most precious commodity. I need recipes that are quick, easy, and deliver on flavor without a lot of fuss. That's why this shortbread recipe has become a staple in my kitchen. It's incredibly versatile – perfect for a quick afternoon treat with a cup of tea, a delightful addition to a holiday cookie platter, or even a sophisticated dessert alongside a scoop of vanilla ice cream. The best part? It requires minimal ingredients and even less expertise. Believe me, even if baking isn't your forte, this recipe will have you feeling like a pastry chef in no time.
The beauty of shortbread lies in its simplicity. There's something inherently comforting about the buttery, melt-in-your-mouth texture, the delicate sweetness, and that satisfying crumble with each bite. I often find myself making a double batch, as it disappears faster than I can say "shortbread." My kids love it, my husband sneaks a few wedges whenever he gets a chance, and I've even had neighbours request the recipe after dropping off a batch for a bake sale. The subtle vanilla flavour enhances the richness of the butter, creating a taste that is both sophisticated and inviting.
Choosing the Right Ingredients: While any butter will do, I prefer Kerrygold for its rich, creamy flavor that truly elevates the shortbread. King Arthur flour is my go-to for its consistency and ability to create the perfect texture. Don't be afraid to experiment with different types of sugar or add a touch of zest (orange or lemon work wonderfully) for a unique flavor twist. The possibilities are endless!
Tips and Tricks for Perfect Shortbread: The key to achieving that perfect, crumbly texture is to use cold butter. Make sure your butter is well chilled from the fridge. Cold butter helps keep the shortbread from becoming too soft. Also, avoid overmixing the dough. Overmixing develops the gluten in the flour, resulting in a tough shortbread. Once the ingredients are combined, stop mixing. Finally, make sure to prick the dough with a fork – this prevents bubbling during baking. And trust me, the symmetrical pricking is totally worth the effort; it makes the baked shortbread so much more visually appealing.
This recipe isn't just about creating delicious shortbread; it's about creating memories. It's about the simple joy of baking, the satisfaction of creating something delicious from scratch, and the shared pleasure of savouring the results. So, whether you're a seasoned baker or a complete beginner, give this recipe a try. I guarantee you won't regret it. It is a simple recipe but the taste is amazing.
Beyond the simple pleasure of baking, this recipe has become a part of my family’s routine. It’s a comforting ritual, a small act of love that brings us together. The aroma of baking shortbread fills my kitchen and creates a warm, inviting atmosphere that reminds me of home. Even the kids love to help with this recipe. It's a fun activity that allows them to participate in the process, making it all the more rewarding. It also helps them learn basic baking skills, which I think is valuable.
The simple act of baking shortbread has transformed into something more significant, representing a connection to tradition and family. This seemingly insignificant recipe holds a special place in my heart, a reminder of simple pleasures and cherished moments. So go ahead and give this simple recipe a try. You might just discover a new family favorite.
