This very simple shortbread cookie recipe yields the most wonderfully crunchy yet melt in the mouth cookies EVER! It’s a tried and tested shortbread recipe that I’ve perfected and simplified over the years so you don’t have to. Want to take your shortbread to the next level? You can’t go wrong with a great millionaire shortbread! Want to simply learn how to nail classic shortbread cookies? Read on my friend… (There’s also a vegan option too!)
Rather than your typical finger shortbread (which is pressed into a large tin and then cut after baking) this shortbread cookie recipe uses a fluted round cutter to individually cut out each cookie. In my opinion this is WAY better, as it makes for more even and consistently baked cookies. Whereas your traditional tray bake shortbread may be more cooked on the edges than the middle, yielding inconsistent cookies.
Being born in Scotland myself, it’s only natural for me to LOVE shortbread. It’s literally in my genes! The first printed recipe was from 1736 and written by a lady called Mrs McLintock. As it was originally an expensive and luxurious treat, it was usually only enjoyed around Christmas. Hence the reason it is now associated with the Christmas season!
Apparently shortbread was refined and made popular by Mary Queen of Scots and has been enjoyed ever since, by people all over the world. I’ve heard many terrible things about that lady but I’ll raise a glass to her for giving us shortbread!
This humble shortbread recipe uses only staple, household ingredients and nothing more. There are many positives to this!
To name just a few. Did I mention that I LOVE shortbread??
If you’re like me and you love simple biscuit/cookie recipes that you can just whip up – you’ll love these too!
I realise that shortbread cookies are supposed to be simple to make but, believe me, there are always pitfalls and ways for things to go wrong! Here are a few tips that I think will help you conquer this shortbread cookie recipe, first time…
Here is what you will need to make approx 30 biscuits
(For a printer friendly version, see the recipe card at the end of this post)
*use 80g (1/3 Cup) of Flora Buttery and 80g (1/3 Cup) of Trex instead for a great vegan alternative.
Preheat your oven to 170°C/Fan 160°C. No need to line the tray – they aren’t likely to stick.
Let’s get this party started by creaming together the sugar (100g | 1/2 Cup), butter (160g | 2/3 Cup) and vanilla extract (1 tsp) until light and fluffy. You can use either a large bowl and a rubber spatula or an electric stand mixer.
NOTE: Use 80g (1/3 Cup) of Flora Buttery and 80g (1/3 Cup) of Trex instead of butter for a vegan version.
Once the mixture is nice and light, tip in both the flours (205g | 1 + 1/2 Cups of plain flour and 55g | 3/8 Cup of corn flour) and the salt (pinch).
Now we need to give it a good mix until a crumbly dough forms.
Next, tip the dough out onto your work surface and give it a little knead to bring it all together and make a ball. Place it onto a sheet of baking paper (this will make your life a bit easier).
Place another sheet of baking paper on top and roll the dough out to approx 6mm thick.
Take your fluted 6mm circle cookie cutter and cut as many cookies out as you can.
Then re-roll any scraps back out to 6mm thick and repeat until all the dough is used up.
Next, we need to evenly space out those shortbread cookies on a large baking tray. Make sure you leave a little room between each one to allow for any spreading. (Although this should be minimal.)
Bake for 12-14 mins until golden round the edges. It’s a good idea to keep an eye on them in the last 5 mins though as all ovens vary! Once baked, allow the shortbread cookies to harden on the tray for a few minutes, then transfer them to a wire rack to cool completely. Repeat the process until all the shortbread cookies are baked.
And there you have it! CRAZY addictive, buttery, crunchy, yet melt in the mouth shortbread cookies. Trust me when I say – this is a shortbread cookie recipe that you absolutely need in your life! Although I can’t take any responsibility for the effects on your waste line… (Sorry about that haha!)
Will these beautiful shortbread cookies be making an appearance in your household? I’d love to know if they are! Send me your pics and comments on Facebook, Twitter & Instagram or email me at firstname.lastname@example.org.
Baking is always more straightforward when you have the right equipment! Check out my favourite products that make baking easier.
Vegan Option - instead of butter, use 80g (1/3 Cup) of Flora Buttery and 80g (1/3 Cup) of Trex.
Store in an airtight container at room temperature. I prefer metal as they keep their crunch much better!
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Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.
As featured on Southern Bite’s Meal Plan Monday #176