Quick Shortbread
Served with a scoop of ice cream, this crisp, easy shortbread makes an elegant dessert. Try it dipped into melted chocolate or served with coffee and chocolates.
Served with a scoop of ice cream, this crisp, easy shortbread makes an elegant dessert. Try it dipped into melted chocolate or served with coffee and chocolates.
- Carbohydrate 21 g(7%)
- Cholesterol 31 mg(10%)
- Fat 12 g(18%)
- Fiber 0 g(1%)
- Protein 1 g(3%)
- Saturated Fat 7 g(37%)
- Sodium 2 mg(0%)
- Calories 192
Step-by-step
- Position rack in center of oven and preheat to 325°F.
- Combine flour, sugar, cornstarch and aniseed in medium bowl.
- Pour butter over dry ingredients and stir to combine well.
- Press dough evenly onto bottom of 9-inch pie plate.
- Bake until golden brown, piercing with toothpick if dough puffs up, about 30 minutes.
- Cut hot shortbread into 8 wedges.
- Cool completely. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
My Simple, Elegant Quick Shortbread
As a busy professional woman, time is my most precious commodity. That’s why I adore recipes that are both elegant and easy. This Quick Shortbread fits the bill perfectly. It's the kind of dessert that impresses without requiring hours in the kitchen. The delicate crumbly texture and subtle aniseed flavor make it a truly sophisticated treat, yet it's incredibly simple to make, even on a weeknight after a long day at the office.
I often find myself entertaining clients or colleagues, and this shortbread is my go-to dessert. It’s effortlessly chic, served simply with a scoop of high-quality vanilla ice cream or a dusting of powdered sugar. It's also incredibly versatile. For a more decadent experience, try dipping the warm wedges in melted dark chocolate. The contrast of the crisp shortbread and the rich chocolate is heavenly. Or, if you're feeling less indulgent, a cup of strong coffee and a few dark chocolate squares create the perfect accompaniment.
The beauty of this recipe lies in its simplicity. The ingredients are basic, readily available in any grocery store. There's no complicated mixing or chilling involved—just a straightforward process that yields consistently delicious results. The shortbread itself is wonderfully adaptable; I've experimented with adding different spices like cinnamon or cardamom for a warm, autumnal flavor. Other times, I've substituted the aniseed entirely for a more classic, unadorned taste. The possibilities are endless!
The best part? This shortbread can be made ahead of time. I often bake a batch on the weekend and store it in an airtight container at room temperature. This means that when unexpected guests arrive or a spontaneous dessert craving hits, I’m always prepared. The shortbread retains its delightful crispness for a day or two, making it ideal for busy schedules.
Beyond its convenience and deliciousness, making this shortbread is a small act of self-care. The rhythmic process of combining ingredients, pressing the dough, and watching it bake is almost meditative. In the midst of a busy life, these small moments of calm and creativity are invaluable. It's a reminder that even amidst the chaos, there's always time for a little sweetness and elegance.
So, whether you’re entertaining guests or simply treating yourself, give this Quick Shortbread a try. It’s a recipe that will quickly become a favorite in your repertoire, a testament to the fact that sometimes the simplest things are the most satisfying. And let’s be honest, who doesn’t love a delicious, easy dessert that tastes like it took hours to make?
Tips and Variations:
- For a richer flavor, use browned butter instead of regular melted butter.
- Add a pinch of salt to enhance the flavor of the shortbread.
- Experiment with different extracts like vanilla or almond extract.
- Roll the dough out thinly and cut it into festive shapes using cookie cutters.
- Drizzle melted white chocolate over the cooled shortbread for an extra touch of elegance.
