Best Real English Shortbread Or 123 Shortbread Recipes

ENGLISH SHORTBREAD

Steps:

• Preheat oven to 375°F.
• Mix the butter and sugar together until light and creamy.
• Gradually work in the flour (Mixture will be crumbly).
• Press mixture into a greased 9" x 13" pan.
• Prick all over with a fork (Dip fork in some flour before pricking shortbread).
• Sprinkle with a teaspoon of sugar (Optional).
• Put into oven for about 20 minutes, or until pale golden.
• When cool, cut into bars.

1-2-3-4 HOLIDAY SHORTBREAD

Steps:

• Position two racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper.
• Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until well incorporated, 1 to 2 minutes. Add the flour and salt and mix on low speed to combine, about 1 minute.
• Put the colored sugars in individual bowls.
• Using a 3/4-ounce cookie scoop, scoop balls of dough and roll them with your hands. (Alternatively scoop 2-tablespoon sized balls.) Roll the balls in your sanding sugar color of choice to coat on all sides, pressing lightly to adhere. Then flatten them into disks about 1/2 inch thick.
• Place the dough rounds on the prepared baking sheets, leaving 1 inch of space between each.
• Bake until set and slightly golden, 22 to 25 minutes. Let cool on the baking sheet.

ENGLISH SHORTBREAD

Steps:

• Preheat oven to 160°C.
• Cream butter and sugar until light and fluffy.
• Fold in all dry ingredients into the butter mixture.
• Mix everything together, but do not overhandle the dough, or the cookie will turn out hard.
• Chill the dough to stiffen for at least 30 minutes, and make it easier to roll.
• Roll the dough about 1/4 inch thick, and cut into shapes using a cookie cutter.
• Bake until lightly golden brown. (I like it brown.).

REAL SCOTTISH SHORTBREAD

Steps:

• Sift cornstarch, sugar and flour together.
• Blend in butter until combined and then use hands to knead into a soft dough.
• Shape dough into a ball, cover with plastic wrap and refrigerate for 30 minutes.
• Place dough in the bottom of a greased 9x9-inch pan and bake at 300°F for 15-20 minutes or until lightly browned.
• Cool completely in pan and cut into squares.
• Store in an airtight container.