Ingredients
(Makes approximately 24 cookies, 1 baking sheet)
- 150 g all-purpose flour (preferably T55)
- 75 g unsalted butter (cold, cut into small pieces)
- 75 g caster sugar
- 1 small egg
- 1 pinch of salt
- Flavoring of your choice: vanilla extract, lemon zest, or ground cinnamon
Instructions
- Prepare the Shortbread Dough:
- In a large mixing bowl, combine the flour, sugar, salt, and your chosen flavoring.
- Add the cold butter pieces. Using your fingertips, press and rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs or “sand.”
- Incorporate the Egg:
- Add the egg to the sandy mixture and quickly knead until the dough comes together into a ball.
- Flatten the dough slightly, then wrap it in plastic wrap dusted with flour.
- Rest the Dough:
- Place the dough in the refrigerator for about 30 minutes to chill. Cover it with a clean kitchen towel to keep it fresh.
- Preheat the Oven:
- Set your oven to 200°C (392°F) and prepare a baking sheet by greasing it lightly or lining it with parchment paper.
- Roll and Cut the Dough:
- Sprinkle a clean surface with flour, and keep extra flour nearby for your rolling pin and hands. Roll out the dough to a thickness of about 1/2 cm (1/4 inch).
- Use a cookie cutter or a glass to cut out shapes from the dough.
- Bake the Cookies:
- Place the cut cookies onto the prepared baking sheet, leaving a small gap between each one.
- Bake in the preheated oven for approximately 10 minutes, watching closely. The shortbread is ready when it turns a light golden blonde color.
- Cool and Serve:
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Q&A
Q: Can I use salted butter instead of unsalted?
- Yes, but omit the pinch of salt from the recipe.
Q: How do I store these cookies?
- Store the cooled cookies in an airtight container at room temperature for up to 1 week.
Q: Can I freeze the dough?
- Absolutely! Wrap the dough tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before rolling and baking.
Why We Love It
These shortbread cookies are a timeless classic. They’re buttery, crisp, and melt in your mouth, making them perfect for tea time or a sweet treat. The recipe is simple, uses pantry staples, and offers endless customization with flavorings like vanilla, lemon, or cinnamon. Whether you’re baking with kids or impressing guests, these cookies always bring a smile—and plenty of « YUMMY » comments! 😊🍪