These incredibly buttery shortbread cookies are shockingly easy to make and only require 3 basic ingredients, which you probably already have hanging out in your kitchen. They love to be served with a steaming mug of tea and have the perfect melt-in-your-mouth texture that's brilliant for dunking.
Here's why you'll adore these classic shortbread cookies:
- You couldn't find a more classic cookie to enjoy with your tea. There's something so nostalgic about traditional buttery shortbread. It's like a warm hug in a biscuit. Especially when the colder weather hits.
- Have some surprise friends popping over for tea? Not to worry, as these classic shortbread cookies can be whipped up in 15 minutes flat, with only ten minutes or so in the oven. That's quicker than it would take to pop to the bakery and back!
- The recipe is wonderfully versatile and can be dressed up and enhanced in various ways. Below we've included a handy list of additional add-ins if you feel like getting a little fancy.
This shortbread makes a brilliant homemade present, perhaps along with a lovely box of organic tea. Box the cookies up prettily, and you have a thoughtful and loving gift for that special someone in your life.
What are the secrets to making fantastic shortbread?
- Use salted butter. The extra touch of saltiness enhances these cookies and makes their sweetness shine.
- Sift to flour to ensure your dough is lump-free and combines nicely.
- Be careful not to over-mix the dough, as this can make it more challenging to roll out.
- Always pierce your cookies with a fork. Not only does this look pretty, but it also ensures even baking.
- Use baking paper on your trays to help maintain a clean shape when baking.
- Don't overcook the shortbread. Lightly golden edges mean they're ready!
Keen to jazz up your buttery shortbread cookies? Here's a handy list of additional add-ins you can fold into your dough.
- 1 tsp ground ginger or cinnamon.
- Zest of a large lemon or orange.
- 2 tbsp finely chopped candied zest.
- 1 tbsp finely chopped rosemary or thyme.
- 1 tbsp finely ground up tea leaves, such as Earl Grey or English Breakfast.
- Substitute 2 tbsp flour for cocoa, to add a chocolate hint.
- 1/2 cup finely sliced dried fruit, such as cranberries or figs.
- 1 cup mini chocolate chips or finely chopped chocolate.
- 1/2 cup finely sliced toasted nuts
Ready to get baking? Here's our classic shortbread recipe.
1 cup salted butter, softened
2/3 cup icing sugar
2 cups all-purpose flour
Preheat your oven to 160°C.
In a large bowl, beat together the butter and icing sugar until light and creamy. Next, sift in the flour and mix on low until well incorporated. The dough will be slightly crumbly, keep mixing until it comes together to form a soft dough.
Turn the dough out onto a floured bench top, knead gently 2-3 times, then roll out using a dusted rolling pin to about 1 cm thick. Cut into your desired shapes. You can use a cookie cutter or shape into a square and slice it into bars. If your dough is too soft to roll out, simply pop it in the fridge for 10-15 minutes to firm up a little.
Transfer the shortbread to a large tray lined with baking paper, then pierce each shortbread with a fork.
Bake for 12-15 minutes, or until lightly golden in colour. Allow cooling on the baking tray.
Makes about 32 shortbread.
Store in an airtight container for up to a week.