Shortbreads are extremely flaky, melt-in-your-mouth cookies originating from Scotland. You will need flour, butter and sugar to make shortbread cookies. No eggs, baking powder or baking soda are added to the cookie dough.
You can make shortbread cookies very simply and I recommend preparing a double portion, because they will disappear from the table in the blink of an eye. I have plans to bake shortbread cookies for Christmas, because at home everyone loves them. Below I leave you a recipe for shortbread cookies and I wish you a successful baking 🙂
Ingredients for shortbread cookies.
- 150 g unsalted butter
- 200 g all-purpose flour
- 60 g icing sugar
- 20 g crystal sugar
- a pinch of salt
How to make shortbread cookies.
Put the soft butter, a pinch of salt, icing sugar and granulated sugar into a bowl. Rub the ingredients to a fluffy, light and almost white mass. Add sifted flour to it, then mix it thoroughly using a wooden spoon. Spread cling film on a table and transfer the cookie dough from the bowl onto it. Form a rectangle out of the cookie dough and wrap it in cling film. Shape the cookie dough in the foil into a relatively even rectangular shape. Mine was 18cm (long) x 6cm (wide) x 3cm (tall). Put the dough in the fridge for an hour.
After removing from the fridge, cut the dough into 18 pieces, each being 1 centimetre thick. Line a baking tray with baking paper and place the cookies in keeping some distance between them. Prick each cookie in several places with a fork or a toothpick. Next, put the tray in an oven preheated to 180 degrees Celsius. Bake the cookies for 18 minutes. Allow the baked cookies to cool down.
Good to know when making shortbread cookies.
If you do not have crystal sugar at hand, you can use only icing sugar.
You can make a longer and narrower rectangle out of the cookie dough. This way you will get more smaller cookies. You can also roll out the cookie dough and cut it into any shape. Due to the fact that the dough is very soft, I would recommend rolling with a baking paper or a cling film between the dough and the roller, so that the roller does not have direct contact with the dough.
After baking, you can keep the cookies for several days. It is worth putting them in a tightly closed container so that they remain crunchy for as long as possible.
Are you looking for cookie recipes? If so, try our recipe for Cocoa cookies.