Shortbread Cookies
Deliciously buttery shortbread cookies that melt in your mouth, perfect for tea time or special occasions.
Ingredients
Main Ingredients
- 250 g salted butter, softened (or unsalted + ¼ tsp salt) Use butter at room temperature for better mixing
- ¾ cup icing sugar (powdered sugar)
- 2 cups plain / all-purpose flour
Instructions
Preparation
- Preheat your oven to 160C/325F (or 150C/300F for fan forced/convection oven).
- Butter and line a 31.5 x 23.5 cm / 9 x 13" pan with baking paper, creating an overhang for easier removal.
- In a bowl, beat the softened butter until smooth.
- Add the icing sugar and beat until fully combined.
- Gradually incorporate half of the flour, mixing until it resembles wet sand, then add the remaining flour and mix until combined.
Shaping and Baking
- Shape the dough into a smooth ball, kneading lightly if necessary.
- Press the dough down into a rectangle shape and transfer it to the lined pan, pressing it evenly.
- For a smooth surface, roll over the top with a small rolling pin or glass, being gentle.
- Bake for about 20 minutes, until the edges are lightly golden while most of the surface remains pale.
- Quickly remove from the oven, cut into desired shapes, and prick all over with a fork.
- Return to the oven and bake for another 8 minutes or until light golden, but not browned.
- Turn off the oven, crack it open slightly, and let the cookies cool inside for at least 1 hour.
- Use the paper overhang to lift the cookies from the pan and cool completely on a rack.
Notes
Store in an airtight container for up to two weeks or freeze for up to three months. Avoid overworking the dough for tender cookies.