Is there anything better than a simple Traditional Shortbread?
It’s so simple, so quick, and SO delicious! I’ve always adored shortbread – and I like playing with different flavor combinations, just for fun, too!
This is my favorite basic, plain shortbread recipe (though I throw a little vanilla in there, too, because who doesn’t love vanilla). It’s perfect for those cozy days at home, and also makes a terrific Christmas gift.
This is one of those recipes I find myself making again and again, both because I love it, and it’s also a most-requested repeat among my friends, family, and husband.
Make a batch, and enjoy a few fingers with a cup of hot tea or coffee!
Flavoring Shortbread
I love a nice dose of vanilla extract in my shortbread. It’s simple yet nostalgic perfection. Feel free to get creative here, though! You can add chocolate chips, a splash of booze (up to a Tablespoon), nuts, toffee bits, or anything else your heart desires. Just note that this dough is on the sandy side, so be cautious with your mix-ins and start with just 1/2 a cup at most.
Alternatively, try my Coffee Chocolate Shortbread for a fun mocha twist on this classic recipe.
Help! My Shortbread Dough is Sandy!
When you have mixed the flour and cornstarch into the creamed mixture, you will find the mix to be extremely sandy and crumbly and it may even be difficult to prick all over with a fork as a result. This is okay! It’s supposed to be like that, and will bake to be a delicious short texture, as desired.
Can I Make Shortbread in Advance? How to Store Shortbread
Shortbread is actually perfect to make in advance of any parties or Christmas, as it keeps extremely well. It will taste as good as the day you baked it for at least a week, if not more! Store shortbread inside an airtight container at room temperature. You can probably freeze it inside an airtight container for about a month, too, but honestly, it’s never lasted long enough in my house for me to test this out!
More Recipes to Try:
Traditional Shortbread Recipe
Ingredients
- 226 grams (2 sticks) butter, at a cool room temperature
- 109 grams (½ cup + 2 teaspoons) granulated sugar
- 422 grams (3 ¼ cup) all purpose flour
- 11 grams (1 Tablespoon + 2 teaspoons) cornstarch
- 1 teaspoon vanilla
Instructions
- Preheat oven to 325°F / 165°C. Line a 9×13-inch (23x33cm) pan with parchment paper or nonstick foil. Secure with metal binder clips.
- In a large bowl, cream the butter and the sugar until pale, creamy and smooth (about 2-3 minutes). Add the vanilla and mix briefly to combine. Scrape down the sides and bottom of the bowl.
- Add the flour and cornstarch. Mix briefly until it forms fine crumbs. The mixture should hold when squeezed together, but fall apart easily. Do NOT overwork the dough – this will result in tough shortbread.
- Press the dough evenly into the prepared pan. Don't worry if the mixture still seems sandy – that's okay. Just press well into the pan. Prick all over with a fork*.
- Bake 25 to 30 minutes, or until just browning lightly around the edges, rotating halfway through.
- Immediately after removing from the oven, carefully cut into even rectangles. The size and shape is entirely up to you, but I typically do 4 rows and 8 columns, for long shortbread 'fingers'.
- Allow the shortbread to cool fully in the pan before removing and serving. Store completely-cooled shortbread inside an airtight container at room temperature. Shortbread will keep for about 1 week.
