Easy British Shortbread Recipe: Make Classic Butter Cookies!

Name: Easy British Shortbread Recipe: Make Classic Butter Cookies!
Prep time: 10 min
Cook time: 18 min
Total time: 58 min
Yield: 12
Cuisine: British
Ingredients: 250 grams Unsalted Butter (Room temperature); 125 grams Caster Sugar (Also known as superfine sugar); 375 grams Plain Flour (All-purpose flour); 1/4 teaspoon Salt (Pinch)

Learn how to bake delicious, melt-in-your-mouth British shortbread cookies with this simple and quick recipe. Perfect for tea time or a sweet treat!

#Baking

#Dessert

#Cookies

#Shortbread

#Easy Recipe

#Butter Cookies

#Tea Time

Perfectly Baked Shortbread Cookies

Recipe Information

10m

Prep Time

18m

Cook Time

58m

Total Time

Servings

Easy

British

English

Nutrition (per serving)

288

Calories

Protein

34g

Carbs

17g

Fat

Golden Brown Shortbread Out of the Oven

Ingredients

Unsalted Butter
(Room temperature)
250 grams
Caster Sugar
(Also known as superfine sugar)
125 grams

Plain Flour
(All-purpose flour)
375 grams
Salt
(Pinch)
1 teaspoon

Servings: 12

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Shortbread Dough Ready for Baking

Instructions

0/6 completed

1
In a large bowl, cream together the softened unsalted butter and caster sugar until the mixture is light and fluffy. This takes about 2-3 minutes with an electric mixer.
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3m
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In a large bowl, cream together the softened unsalted butter and caster sugar until the mixture is light and fluffy. This takes about 2-3 minutes with an electric mixer.
3m
Ensure butter is at room temperature for best creaming results.
2
Gradually add the plain flour and salt to the butter mixture. Mix on a low speed until just combined, being careful not to overmix. The dough will be crumbly at first.
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2m
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Gradually add the plain flour and salt to the butter mixture. Mix on a low speed until just combined, being careful not to overmix. The dough will be crumbly at first.
2m
Mixing by hand at this stage can help prevent overworking the dough.

3
Transfer the crumbly dough to a lightly floured surface and gently bring it together to form a cohesive dough. Press the dough into an ungreased 8-inch (20 cm) round baking tin, flattening it evenly.
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5m
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Transfer the crumbly dough to a lightly floured surface and gently bring it together to form a cohesive dough. Press the dough into an ungreased 8-inch (20 cm) round baking tin, flattening it evenly.
5m
Do not knead vigorously; just press until it holds together.
4
Cover the tin with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This helps the cookies maintain their shape during baking.
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30m
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Cover the tin with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This helps the cookies maintain their shape during baking.
30m
Chilling is crucial for a crisp shortbread texture.
5
Preheat your oven to 160°C (325°F). Remove the chilled dough from the refrigerator and prick it all over with a fork. Bake for 18-20 minutes, or until lightly golden around the edges.
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18m
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Preheat your oven to 160°C (325°F). Remove the chilled dough from the refrigerator and prick it all over with a fork. Bake for 18-20 minutes, or until lightly golden around the edges.
18m
Shortbread should be pale; avoid over-baking for a tender crumb.

6
Once baked, remove the tin from the oven and immediately score the shortbread into wedges or fingers while it's still warm. Let it cool completely in the tin on a wire rack before breaking apart and serving.
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10m
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Once baked, remove the tin from the oven and immediately score the shortbread into wedges or fingers while it's still warm. Let it cool completely in the tin on a wire rack before breaking apart and serving.
10m
Cutting while warm prevents crumbling. A sprinkle of sugar while cooling adds sparkle.