Melt-in-your-mouth Shortbread made from plain flour, butter, icing sugar, cornflour, vanilla essence and salt. The perfect accompaniment to a cup of tea.
While we love creative new recipes here at VJ cooks, we also appreciate and respect the classics. Shortbread fits firmly into the latter category. Made from simple pantry staples, this shortbread recipe produces the most delicious, melt-in-your-mouth biscuits that you might remember from your childhood.
For some other classic biscuit recipes, be sure to check out my Chocolate Cornflake Biscuits (also known as Afghans) or my mum's Snickerdoodle Cookies!
Jump to:
Ingredient notes:
- Icing Sugar: In order to achieve the perfect texture, shortbread is best made with icing sugar. This dissolves quickly into the mixture.
- Butter: The butter is also super important to create the buttery soft texture.
- Cornflour: The cornflour stabilises the dough, preventing it from spreading in the cooking process.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Line a large, flat baking tray with baking paper. In the bowl of a stand mixer, add the butter, icing sugar, salt and vanilla essence. Cream for 2 minutes until pale and fluffy. Scrape down the sides and mix for another minute.
Sift in the flour and cornflour, then mix until the dough comes together.
Place the dough on the lined baking tray. Knead the dough gently, then press it out into a rectangle shape.
Place another sheet of baking paper on top. Roll the dough out to make a larger rectangle with an even thickness. Use a large knife to straighten the sides for a sharper edge. Chill the dough in the fridge for 15 minutes to firm up. Preheat the oven to 160°C fan bake.
Cut the dough into rectangles and place on a lined baking tray. Prick each one a few times with a fork. Bake for 18-20 minutes, until just starting to turn golden around the edges.
Allow to cool for a few minutes then transfer to a cooling rack.
Recipe FAQs:
No, icing sugar (powdered sugar) is essential for the light, melt-in-your-mouth texture. Granulated sugar will make the shortbread more grainy and dense.
It’s best not to. Chilling helps prevent the dough from spreading too much in the oven and gives the shortbread a neater shape.
Absolutely! Try adding lemon zest, orange zest, or a hint of cinnamon for variety. Dipping in melted chocolate, as suggested, is also a delicious option.
Storage:
Store in an airtight container in the pantry for up to a week.
Top tips:
Dip half of each biscuit in melted chocolate for a tasty twist.
Related Recipes:
Made this recipe?
Please click on the stars below to rate it or, write a review!
Shortbread
Soft and buttery shortbread made from butter, icing sugar plain flour, regular flour, vanilla essence and salt.
Ingredients
- 220g butter, softened
- ⅔ cup icing sugar
- ½ tsp salt
- ½ tsp vanilla essence
- 1 ½ cups plain flour
- ½ cup cornflour
Instructions
- Line a large, flat baking tray with baking paper.
- In the bowl of a stand mixer, add the butter, icing sugar, salt and vanilla essence. Cream for 2 minutes until pale and fluffy. Scrape down the sides and mix for another minute.
- Sift in the flour and cornflour, then mix until the dough comes together.
- Place the dough on the lined baking tray. Knead the dough gently, then press it out into a rectangle shape.
- Place another sheet of baking paper on top. Roll the dough out to make a larger rectangle with an even thickness. Use a large knife to straighten the sides for a sharper edge.
- Chill the dough in the fridge for 15 minutes to firm up.
- Preheat the oven to 160°C fan bake.
- Cut the dough into rectangles and place on a lined baking tray. Prick each one a few times with a fork.
- Bake for 18-20 minutes, until just starting to turn golden around the edges.
- Allow to cool for a few minutes then transfer to a cooling rack.
Notes
- Store in an airtight container in the pantry for up to a week.
- Dip half of each biscuit in melted chocolate for a tasty twist.
Nutrition Information:
Yield: 21 Serving Size: 1Amount Per Serving: Calories: 122Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 123mgCarbohydrates: 10gFiber: 0gSugar: 3gProtein: 1g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
If you don't already follow me, head over to my Instagram or Facebook pages to keep up to date with all my new recipes.
Vanya
Leave a Comment