Easy Buttery Shortbread

Stack of shortbread biscuits on wooden plate

Recipe by Molly
at missmollymakes.com

4.60 from 5 votes

Indulge in the heavenly delight of melt-in-your-mouth shortbread cookies. Discover the perfect balance of tenderness and crunch in every bite.

Prep Time20

Cook Time40

Cooling10

Servings: Cookies

Calories: 150kcal

Equipment

Grater
large bowl
20-22cm / 8-9 inch square baking tin

Ingredients

250 g (1 cup) lightly salted butter
200 g (1⅓ cup) plain flour
80 g (4 tbsp) cornflour/starch
100-120 g (¾-1 cup) powdered icing sugar
1½ tbsp water
2 tsp (2 tsp) vanilla bean paste optional
1-3 tbsp (1-3 tbsp) granulated white sugar to sprinkle

Instructions

Begin by preheating your oven to 160°C/ 325°F. This is reccomended in a conventional oven, no fan. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, combine the plain flour, cornflour/starch, powdered icing sugar, and vanilla extract.
Using a grater, grate the cold butter into the flour mixture. This technique ensures the butter is evenly distributed, creating those lovely flaky layers. Rub the butter and flour between fingers to break up large chunks to create a chunky breadcrumb texture. Allow to sit for 5-10 minutes so that the butter comes up to room temperature.
Drizzle over water and gently press the dough together. Fold and lightly knead the grated butter and flour mixture until it comes together. If the dough is too crumbly and dry, the butter may be too cold, if room temp is cold, hold it between your hands to allow body temp to warm dough slightly. Be careful not to overwork the dough, as this can result in a tougher texture.
Press into a baking pan. Use the bottom of a measuring cup or flat-bottomed glass to smooth the surface. Don’t compress down too firmly as this makes the cookies more dense and firm.
Prick the surface of the dough with a fork or make a design on the top. Sprinkle granulated sugar on top for an added touch of sweetness and crunch.
Bake the shortbread for approximately 30-40 minutes, or until the edges turn a light golden brown.
Remove from the oven, leave to cool for 10 minutes then remove from the pan and slice into fingers using a sharp knife. Allow to cool completly before serving.
Serve on their own with tea or coffee. For an extra special treat, dip one edge in melted chocolate and allow it to set.

Nutrition