Shortbread is a rich, buttery, crumbly cookie. It has been around since Scottish medieval times and is usually seen in rectangles, or rounds and sometimes in a regular round cake pan and scored into petticoat tails. Seen with fork holes poked into the cookies, this is to allow steam to escape during baking. Shortbread is typically thick, flat (due to no leavening) and only a slightly gold color, due to its low baking temperature. Traditionally, shortbread is served with tea. But today, it can be adapted into any flavour.
Shortbread by any other name is:
- biscotto di pasta frolla (Italian)
- bolo seco friável (Portuguese)
- loại bánh mì ngắn (Vietnamese)
- mantecada (Spanish)
- mörbakelse (Swedish)
- tarte sablée (French)
- teisen frau (Welsh)
- пісочне печиво (Ukranian)
- שאָרטברעאַד (Yiddish)
Walker’s Shortbread is the main producer and exporter of Scottish shortbread in the world!
Want your shortbread to look awesome each and every time, buy a pan!
- 2 sticks (1 cup) unsalted butter, softened
- 2/3 cup confectioner’s (icing) sugar
- 1 teaspoon vanilla extract (optional)
- 1 1/2 cups all-purpose flour, sifted
- 1/2 cup cornstarch or rice flour
- Beat butter until white and creamy.
- Add the sugar, beating well until incorporated.
- Pour in the vanilla extract.
- Fold in the flour and cornstarch a little at a time.
- Roll the cookies into two round cake pans and bake in a preheated 350 degree over for 45 minutes.
- OR make into 3 dozen round cookies and bake for 15 – 20 minutes. (In this recipe, I put a chocolate kiss in every cookie immediately before baking.)
- Use a cookie cutter for different shapes. For example, heart-shaped cookies for Valentine’s Day.
- Sandwich the cookies with peanut butter, jam or dulce de leche.
- Dip in chocolate.
- Use different extracts, or add the zest of a lemon, orange, lime or grapefruit to the dry ingredients.
- Dried fruit, mini chocolate chips or finely chopped nuts are a nice addition. Add approximately 1/2 cup to the above recipe.
- Substitute the cornflour with rice flour, almond flour, ground pecans, ground walnuts. Then, use an appropriate extract to compliment it. For example, if using almond flour, substitute the vanilla extract with almond extract.
- Store in an airtight container for no more than 2 weeks.
- Dough can be frozen up to 30 days.