Shortbread Cookies
Shortbread Cookies are traditional Scottish biscuits with a buttery taste that have a soft and crumbly texture.
Servings: 8
Calories: 345kcal
Ingredients
- 1 cup (2 sticks / 227g) unsalted butter, cold
- 1 ¾ cup (219 g) all-purpose flour
- ¼ cup (32 g) cornstarch
- ⅔ cup (150 g) superfine sugar, or caster sugar
- ¼ teaspoon kosher salt
Instructions
- Preheat oven to 350°F. Line an 8x8-inch baking dish with parchment paper.
- In the bowl of a stand mixer with a paddle attachment, mix the flour, cornstarch, sugar, and salt at low speed until combined (about 5 seconds).
- Cut the cold butter into ½-inch cubes. Place the butter cubes in a small bowl and toss with ¼ cup of the flour mixture.
- Add the floured butter (with any extra flour) to the bowl of the stand mixer. Mix on low speed until the dough is a mixture of small crumbs (about 4 minutes).
- Remove bowl from stand mixer and use your hands to toss the mixture and rub any remaining butter bits into the flour mixture.
- Press the shortbread mixture firmly and evenly into the lined pan, smoothing it with the back of a spoon.
- Bake 35-40 minutes, or until the top and edges are lightly golden brown.
- Remove from the oven and let cool for about 5 minutes. (Leave the oven on for additional baking.)
- After cooling, press a piece of parchment paper onto the shortbread. Cover the top with a sheet pan. Invert the shortbread upside down, and carefully lift off the pan, leaving the shortbread on the parchment paper on the sheet pan.
- With a knife, slice the shortbread in half. Then, slice into fourths the other direction (giving you 8 rectangular cookies). Pierce a few holes on the top of each section with a toothpick, wooden skewer, or fork.
- With the shortbread still on the parchment paper and baking sheet, bake an additional 8 minutes to firm up. Remove from oven and let cool before serving.
Nutrition
Serving: 1shortbread cookie | Calories: 345kcal