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If you love simple, no-fuss baking, this classic shortbread recipe is for you. With just a few pantry staples, you can create a buttery, melt-in-your-mouth treat that pairs perfectly with tea, coffee, or as a gift for loved ones.
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Cuisine: Scottish
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Servings: 18 pieces
Why You’ll Love Making It
- Rich & Buttery Flavor – A melt-in-your-mouth texture with a perfectly balanced sweetness.
- Simple & Beginner-Friendly – No special equipment needed, just a bowl, a spoon, and a baking pan!
- Perfect for Any Occasion – Whether for afternoon tea, holiday gifting, or a sweet snack, this shortbread fits the bill.
- Customizable – Add citrus zest, chocolate drizzle, or a pinch of cinnamon to make it your own.
Ingredients
- 1 cup (227 g) unsalted butter, room temperature – Softened butter creates a tender and rich shortbread.
- 1 teaspoon (5 g) kosher salt – Balances the sweetness and enhances the buttery flavor.
- 2/3 cup (134 g) granulated sugar – Provides sweetness and structure.
- 1.5 teaspoons vanilla extract (optional) – Adds a warm depth of flavor.
- 2 cups (256 g) all-purpose flour – Forms the base of the shortbread, creating its signature crumbly texture.
- 1 to 2 tablespoons sparkling sugar, superfine sugar, or granulated sugar (optional, for sprinkling) – Adds a light crunch and a beautiful finish.
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Instructions
Step 1: Prepare the Dough
Preheat your oven to 325ºF (163ºC). If your butter is not very soft, melt 2 tablespoons and place the remaining butter in a large mixing bowl. Pour the melted butter over the softened butter and stir with a wooden spoon until smooth and mayonnaise-like in texture.
Add the salt and mix well. Stir in the sugar and vanilla extract (if using) until fully combined. Finally, add the flour and mix just until incorporated. The dough will be slightly crumbly—this is normal and what gives shortbread its characteristic texture.
Step 2: Shape & Bake
Press the dough evenly into an ungreased or parchment-lined 8-inch or 9-inch square baking pan. Smooth the top with your hands or the back of a spoon. Bake until the edges turn a light golden brown: 35 to 40 minutes for a 9-inch pan (thinner, crispier shortbread). 45 to 50 minutes for an 8-inch pan (thicker, softer shortbread).
Step 3: Cut & Cool
Place the pan on a wire rack and let the shortbread cool for 5 minutes. While still warm, use a sharp knife to cut into squares, bars, or wedges. This prevents cracking when fully cooled.
If desired, sprinkle 1 to 2 tablespoons of sugar over the top while the shortbread is warm for an added touch of sweetness and crunch. Allow it to cool completely before removing from the pan.
FAQs
Can I make shortbread in advance?
Yes! Shortbread actually tastes better the next day as the flavors develop. Store in an airtight container for up to a week, or freeze for up to 3 months.
Why is my shortbread crumbling too much?
Shortbread should be delicate, but if it’s too crumbly, the dough may be too dry. Ensure the butter is fully incorporated and cut the shortbread while warm to prevent cracking.
