Classic Shortbread Cookies

What are Shortbread Cookies? Shortbread or shortie is a traditional Scottish biscuit usually made from one part white sugar, two parts butter and three to four parts plain wheat flour. Shortbread contains no leavening, such as baking powder or baking soda. Shortbread is widely associated with Christmas and Hogmana festivities in Scotland, and some Scottish brands are exported worldwide. Wikipedia

About This Recipe

• As their name suggests, these Classic Shortbread Cookies are classic, naturally flavoured, buttery, crumbly, and simply delicious.
• Another good thing about this recipe is how easy it is to make. These cookies come together with minimal effort and no fuss and muss.
• This recipe follows classic shortbread ingredients except for one ingredient not usually seen in Classic Shortbread Cookie recipes: Rice Flour. Rice flour makes the shortbread soft, crumbly, and tender, which is the secret to a delicious shortbread cookie.

• The other ingredients are simple and basic. Butter, Sugar, Salt, Flour, and Vanilla Extract are all you need to make these delicious classic cookies.
• For added texture and flavour, you can flavour the Classic Shortbread Cookies with different flavour extracts such as peppermint or chopped nuts and dry fruit.
• This recipe makes a perfect Christmas cookie gift.

How To Make These Classic Shortbread Cookies

• Cream the room-temperature butter and sugar for about 4-5 minutes until it is creamy and smooth.
• Add in the vanilla extract and mix.
• Sift the all-purpose flour, rice flour, and salt over the butter mixture and gently mix all the ingredients until there is no trace of flour.
• Grease and line an 8X8-inch brownie pan. Spread the dough in the pan, and use a spatula or your clean hands to spread the dough evenly.
• Prick the dough with a fork and chill the dough for an hour.
• Bake the cookie dough in the 325F oven for 30 to 40 minutes or until the surface turns slightly golden.
• After bringing the cookies out, prick the surface with a fork again. Let them cool down slightly, then cut them into rectangular or square shapes and let them cool down fully.

Storying: Keep shortbread in an airtight container at room temperature for up to a week or in the fridge for ten days.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.

📖 Recipe