🧈 Classic Butter Shortbread Cookies 🍪
Melt-in-your-mouth, buttery, and crumbly—these simple Scottish shortbread cookies are perfection with just 4 ingredients!
⏰ Time
- Prep: 10 mins | Chill: 30 mins | Bake: 15-20 mins | Total: 1 hr
- Makes: ~20 cookies
📝 Ingredients
- 150g (5.3 oz) unsalted butter, softened (or salted butter, skip salt)
- 75g (2.6 oz) granulated sugar
- 150g (5.3 oz) all-purpose flour
- 75g (2.6 oz) cornstarch (or rice flour for extra tenderness)
- Pinch of salt (omit if using salted butter)
Optional:
- 1 tsp vanilla extract
- Demerara sugar for sprinkling
👩🍳 Instructions
1️⃣ Cream Butter & Sugar
- Beat butter and sugar until light and fluffy (~3 mins). Add vanilla if using.
2️⃣ Add Dry Ingredients
- Sift in flour, cornstarch, and salt. Mix until just combined (don’t overwork).
3️⃣ Shape & Chill
- Roll dough into a log (~2-inch diameter) or press into a lined baking pan.
- Chill 30 mins (or freeze 15 mins) to prevent spreading.
4️⃣ Bake
- Preheat oven to 325°F (160°C).
- Slice log into ½-inch rounds or score pressed dough into fingers. Prick with a fork.
- Bake 15-20 mins until pale golden (no browning!).
5️⃣ Cool & Serve
- Let cool on the tray for 5 mins, then transfer to a rack. Sprinkle with sugar if desired.
🌟 Pro Tips
- Texture key: Cornstarch makes them extra tender—don’t skip!
- Even baking: Rotate tray halfway for uniform color.
- Storage: Keeps in a tin for 2 weeks (if they last that long!).
🍽 Serving Ideas
☕ Dip in dark chocolate or serve with tea.
🍓 Sandwich with jam for a quick treat.
Why You’ll Love It:
✔️ 3-ingredient magic (plus salt).
✔️ No eggs, no fuss—allergy-friendly.
✔️ Endlessly adaptable: Add lavender, citrus zest, or cinnamon.
Fun fact: Shortbread dates back to 12th-century Scotland! 🏴
Want a twist? Try brown butter or dipped in chocolate! 🍫
