Classic Shortbread

Less is more. As a designer I follow this rule as often as possible – unless the client wants something else ;P When it comes to baking this rule should also be a mantra for any baker. Keep it simple. More is not automatically more. These classic Shortbread Cookies we all know from British tea parties are a good example for the “less is more” rule ;)

The classic shortbread recipe (which is btw. not British – it’s origin is Scotland) asks for one part sugar, two parts butter and three parts of flour. That’s it. Maybe some salt if you want to bring out the butter flavor a bit more, but that’s about it. Nothing more needed. Works for hundreds of years already. Nowadays we add some more, of course ;) Some flavors, for example, are quite common. I used vanilla extract because I like the flavor a lot – almond extract, rum or some lemon zest is also nice if you want to flavor the shortbread a bit. Just don’t use too much…

Some might say that shortbread is lame. It’s a very easy and simple cookie but can be used in many ways to create other delicious sweets and bakes. Millionaires Shortbread for example – just some caramel and chocolate on top and you got a super delicious treat ready. You can use shortbread also to create a base for no-bake cakes and pies. This No-Bake Skyr Cheesecake with Kiwi works perfectly with shortbread cookies as well as this Key Lime Pie https://baketotheroots.de/probably-the-best-key-lime-pie-ever/ – one of my favorites!

Do you like those plain cookies or do you prefer stuffed ones or maybe cookies with nuts and fruits/berries? I think shortbread is a perfect companion for your coffee or tea… dunk it in and then enjoy it with the coffee… so good! But maybe that’s only my thing ;P

INGREDIENTS / ZUTATEN

DIRECTIONS / ZUBEREITUNG

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Classic Shortbread

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• Author: Bake to the roots
• Prep Time: 15m
• Cook Time: 20m
• Total Time: 2h 30m
• Yield: 30 1x
• Category: Cookies
• Cuisine: Great Britain

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Description

Everybody knows it, it’s a classic bake: Shortbread Cookies! Crumbly and melt in your mouth. Delicious!

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Ingredients

7 oz. (200g) butter, softened

1/2 cup (100g) sugar

1 tsp. vanilla extract

2 1/3 cups (300g) all-purpose flour

2 tbsp. cornstarch

1 tsp. baking powder

1/2 tsp. salt

sugar for rolling

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Instructions

1. Add the butter, sugar, and vanilla extract to a large bowl and mix on high speed until light and fluffy. Mix the flour with cornstarch, baking powder, and salt and add to the bowl in several batches and mix until just combined. Roll out the dough on a floured piece of baking parchment to a rectangle of about 4.7×12.6 inches with a thickness of roughly 0.6 inches – use a dough scraper to get straight and sharp edges. Use a wooden skewer or a fork and prick the dough several times. Cut into 0.8×2.4 inches long bricks. Make sure there is some space between the dough pieces so they don’t touch. Place with the baking parchment on a baking sheet and place in the fridge for about 1 1/2 hours to cool down.

 

2. Preheat the oven to 350°F (180°C). Bake the cookies for about 18-20 minutes until only lightly colored. Take out of the oven and press from all sides into the sugar immediately. Let cool down completely on a wire rack.

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Notes

Enjoy baking!