Description
These buttery shortbread cookies are melt-in-your-mouth delicious with a tender, crumbly texture. A simple three-ingredient recipe that’s perfect for the holidays or teatime treats.
Ingredients
250g (8 oz / 2 sticks) salted butter, softened (or use unsalted + ¼ tsp salt)
¾ cup (90g) icing sugar (powdered sugar)
2 cups (300g) plain / all-purpose flour
Instructions
Preheat oven to 160°C/325°F (150°C/300°F fan). Line a 9×13″ (31.5 x 23.5 cm) pan with baking paper, leaving overhang for easy removal.
Cream the butter until smooth. Add icing sugar and beat until fully combined.
Add half the flour and mix until it resembles wet sand. Add remaining flour and beat until mostly combined. Use hands to bring together into a smooth dough ball.
Press dough into the prepared pan evenly. Optionally, roll the surface lightly with a glass or rolling pin for a smooth finish.
Bake for 20 minutes, until the edges are just starting to turn golden and the top is still pale.
Remove from oven and cut into shapes (like 8×3 bars or squares). Optionally, prick with a fork.
Return to oven and bake another 8 minutes until lightly golden.
Turn oven off, crack it open slightly, and let cookies cool inside for at least 1 hour.
Use the parchment overhang to lift cookies from the pan. Cool completely on a rack. Serve or store.
Notes
Rice flour: Optional for added tenderness. Substitute ¼ cup of flour with rice flour if desired.
Icing sugar tip: Makes a smoother surface. You can substitute with ½ cup caster sugar + 2 tbsp flour if needed.
Traditional method: Rubbing cold butter into flour creates a more crumbly texture and rustic appearance.
Hot weather tip: Chill dough in the pan before baking if it’s too warm to work with.
Storage: Keeps in an airtight container for 3 days or freezes well for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Sweets, Dessert
- Method: Baking
- Cuisine: Scottish, Western
