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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

(about 30 cookies)

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

(ca. 30 Stück)

200g weiche Butter
100g Zucker
1 TL Vanille Extrakt
300g Mehl (Typ 550)
2 EL Speisestärke
1 TL Backpulver
1/2 TL Salz

Zucker zum Wälzen

DIRECTIONS / ZUBEREITUNG

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.

1. Die Butter mit dem Zucker und Vanille Extrakt in eine große Schüssel geben und auf höchster Stufe hell und luftig aufschlagen. Mehl mit Stärke, Backpulver und Salz vermischen und in mehreren Portionen zur Schüssel dazugeben und nur kurz unterrühren. Den Teig auf einem leicht bemehlten Stück Backpapier zu einem Rechteck von 12x32cm mit einer Dicke von etwa 1,5cm dick ausrollen ausrollen – schiebt den Teig an den Rändern mit einem Teigschaber zusammen, damit saubere und gerade Kanten entstehen. Den Teig mit einem Holzspieß oder einer Gabel mehrmals einstechen und dann in 2x6cm lange Streifen schneiden. Die Streifen etwas auseinander schieben, sie sollten sich nicht berühren. Mit dem Backpapier auf ein Blech ziehen und dann für 1 1/2 Stunden in den Kühlschrank legen.

2. Den Ofen auf 180°C (350°F) vorheizen. Die Cookies für etwa 18-20 Minuten backen – sie sollten nicht viel Farbe bekommen. Aus dem Ofen holen und noch heiß in Zucker wälzen. Auf einem Kuchengitter komplett abkühlen lassen.

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Here is a version of the recipe you can print easily.