Once an expensive, Scottish luxury, shortbread is now considered to be a humble biscuit (or cookie as we like to call them here in the US). One part granulated sugar, two parts butter, and three parts flour are its fundamental ingredients. Nonetheless, shortbread is forgiving and allows the baker to improvise, allowing for substitutions, the addition of flavors and ingredients, and a drizzle of glaze or chocolate to produce numerous variations.
I have been making shortbread for many years now and enjoy it immensely when dipped into a cup of strong coffee. I find shortbread makes a simple, thoughtful, and welcome gift, especially when given in a tin or even wrapped with ribbon in a brown box with waxed paper.
Classic Shortbread
½ cup unsalted butter, softened
⅓ cup confectioners’ sugar, unsifted
½ teaspoon vanilla extract
Pinch of sea salt
1 cup unbleached all-purpose flour, unsifted
Cream butter until light and fluffy. Mix in powdered sugar; add vanilla extract and salt. Then, work in flour. Knead dough on
an unfloured surface until cohesive and smooth. Lightly coat a shortbread or baking pan with butter or vegetable oil. Place ball of dough in the middle of the pan; working out from the center, firmly
press dough evenly into the pan all the way to the edge. Prick the
entire surface with a fork. Bake shortbread at 325° for 30 to 35 minutes, or until lightly browned. Be sure that the middle is baked through and doesn’t look slightly opaque or the shortbread might stick in the pan. Let the shortbread cool in the pan for 10
minutes before you loosen the edges with a knife and flip the pan over onto a
cutting board. If the shortbread doesn’t
come right out, hold the pan upside down over the cutting board and firmly tap
one edge of the pan against the board. This should loosen the shortbread and it should drop out. Cut the shortbread into serving pieces while
it is still warm. Store in an airtight container for up to three weeks or freeze for up to six months.
Note: I suggest you play with the recipe to create your own favorite variations and share a few I have made over the years to get you started:
- Mocha Java Shortbread
- 5 Spice Vanilla Chai Shortbread
- Bittersweet Matcha Shortbread
- Brown Sugar Maple Shortbread
- Cherry Almond Shortbread with Chocolate Flakes
- Vanilla Funfetti Shortbread
- White Chocolate Macadamia Shortbread
- Cardamom Ginger Shortbread
- Lemon Poppy Seed Shortbread
- Orange Milk Chocolate Shortbread
- Bourbon Pecan Shortbread
- Dark Chocolate Peppermint Shortbread
