I’m a firm believer that shortbread cookies should be sinfully buttery and delectably tender, and this shortbread recipe is exactly that. It’s simply perfect – and it looks as good as it tastes.
With the signature delicate crumbly texture and beautiful buttery flavour, shortbread is one of those biscuits that is both nostalgic and elegant. It’s right at home with a casual coffee catch up with friends, or an elegant tea party to impress!
Shortbread Cookies
We have the Scotts to thank for burly men in pleated tartan skirts, haggis and shortbread.
I’ll hold on the haggis, am undecided on men in skirts, but can never get enough shortbread!!!
Shortbread is one of the best classic cookies in the world, and it’s also one of the easiest. All you need is:
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butter
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flour
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icing sugar (powdered sugar)
Did you know that? Off you run to the kitchen! 🙂
Homemade shortbread cookies are WAY more tender and delicate than store bought – with a far better real butter flavour.
Why is it called shortbread?
These cookies are called Shortbread because the term “short” is used to describe cookies and pastries with a tender, crumbly melt-in-your-mouth texture. The same terminology is used for shortcrust pastries used in things like Quiche and Pecan Pie.
It’s considered an art to achieve this buttery delicate texture – but it’s actually REALLY EASY!
How to make Shortbread Cookies
The trick with shortbread cookies to ensure they are melt-in-your-mouth as they should be is to ensure the dough is nice and crumbly! Here’s how to make shortbread cookies:
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creamy butter, then gradually beat in icing sugar and flour
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it will be crumbly (photo #3 below), use your hands to press together to form a smooth-dish ball, don’t knead
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now press the dough into a prepared shallow pan then using something to flatten the surface
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partially bake, then remove
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prick holes and slice, then bake again – this is the best way to achieve clean cuts and ensure the holes stay.
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cool for 1 hour in oven – this will finish cooking them whilst keeping the cookies pale golden as they should be (rather than browning on edges).
Rice flour or normal flour?
You may have read that shortbread cookies should be made with a combination of rice flour and normal flour, and sometimes you see recipes with cornflour (cornstarch).
Rice flour makes the shortbread a little more tender, but having made shortbread many times over the years both with and without using this shortbread recipe, I can honestly say that the difference is barely noticeable. A shortbread recipe with a tougher dough or calling for more kneading may NEED rice flour in order to achieve the right delicate texture. This recipe does not need rice flour.
Comparison of different methods
There’s a few different ways to make shortbread cookies:
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food processor – the fastest method. Blitz butter, flour and sugar, pat into pan and bake. This yields a shortbread with signature crumby texture, but the surface is quite rough, as pictured below. People who like very crumbly shortbread and do not mind about the rough surface use this technique;
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rubber COLD butter in with fingers – this yields almost the same result as using a food processor ie very crumbly shortbread, rough surface
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creamed SOFTENED butter using a beater or wooden spoon – this is the method I use. Still a beautifully delicate, crumbly shortbread, but the surface is smoother so it looks like the shortbread cookies that we all know and love!
I use the creamed butter method rather than rubbing in cold butter in this Shortbread Cookie recipe. Smoother surface, with the perfect delicate crumbly texture.
Homemade shortbread cookies trumps Walkers!!
I purchased a packet of Walker’s shortbread cookies so I could compare them directly to this homemade Shortbread Cookie recipe.
Homemade are way more tender – no matter which method you use, with or without rice flour. The crumble is softer when you bite into it, they are more buttery.
I truly believe that Shortbread Cookies are one of the iconic cookies in this world. To think that all you need is butter, flour and sugar to make such a delectable treat is just amazing, isn’t it?
The weekend is here. I just know you’ve been good all week. You deserve a treat. Go on! 🙂 – Nagi xx
For Cookie Monsters 🙋🏻♀️
And more 3 Ingredient Desserts!
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1 ingredient Dulce de Leche – Slow Cooker Caramel
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Classic Scones – and faster Lemonade Scones – both 3 ingredients!
Watch how to make it
Shortbread Cookie recipe video! Note the part at the end re: the cookie being crumbled. This is how it should be! And PS clearly these are not my hands in this video. I had assistance!
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Shortbread Cookies
Ingredients
- 250g / 8 oz salted butter, softened (2 x US sticks, 1 cup) (or unsalted + ¼ tsp salt)
- 3/4 cup (90g) icing sugar (powdered sugar) (Note 2)
- 2 cups (300g) plain / all purpose flour
Instructions
- Preheat oven to 160C/325F (standard) or 150C/300F (fan forced / convection).
- Butter and line a 31.5 x 23.5 cm / 9 x 13" pan with baking paper with overhang.
- Beat butter until smooth (or use very soft butter and a wooden spoon). Add icing sugar and beat until combined.
- Add half the flour and beat until mostly combined – it will resemble wet sand. Then beat in the remainder. Use your hands to bring it together into a smooth ball of dough – knead lightly if required.
- Roughly press down into a rectangle shape, then transfer into the pan. Press into the pan. Optional: Roll over the top using a small rolling pin or glass (that’s what I used) for a smooth surface. Don’t press down too hard – it makes the cookies firmer
- Bake for 20 minutes until edges are very light golden and most of the surface is still pale gold.
- Remove from the oven. Working quickly, cut into desired shape (I do 8 x 3 bars, like Walker’s shortbread biscuits) and prick all over with a fork (optional).
- Return to the oven for 8 minutes or until the surface is light golden – not browned. Turn the oven off, crack it open ajar, then leave to cool for at least 1 hour in the oven.
- Remove from the oven, use paper overhang to remove the biscuits from the pan. Cool fully on rack. Serve with tea!!
Recipe Notes:
* Food processor: place all the flour, sugar and butter in a food processor. Pulse 20 times, then whizz on high for 25 seconds until it forms breadcrumbs. Turn out onto work surface and proceed with recipe;
* Rubbing with fingers: Place all the flour and sugar in a bowl, then add butter. Use fingertips to rub butter into flour until it forms breadcrumbs (see video for how it should look). Turn out onto work surface and proceed with recipe. 4. HOT WEATHER WARNING! If it is super hot where you are and/or you have very hot hands with the butter rubbing method, press the dough into the pan then refrigerate for 20 minutes or until chilled. 5. PRECUTTING: To cut out into shapes before baking, it is best to add 2 tbsp flour to make a dough that won’t spread as much when baking. Then roll out into 1 cm / 2/5” thickness and cut into desired shape, place on a baking paper lined tray and refrigerate for 30 minutes. Preheat oven to 150C/300F (fan forced) or 170C/340F (standard) then bake for 15 minutes until the edges are just starting to the brown but the surface is still a pale gold. 6. METHOD NOTES:
- Partial cook before cutting and pricking (if you do when fully raw, the cuts/pricks disappear when baked);
- Cutting cooked biscuit has tendency to crack surface a bit - not as neat;
- Leave the shortbread in the oven to cool. This is a tip I picked up from Cooks’ Illustrated – it allows the biscuit to finish cooking without the surface browning (shortbread cookies should be very pale).
Nutrition Information:
Originally published August 2017, updated March 2019 with steps photos and some housekeeping matters. No change to recipe – perfect as is!
Life of Dozer
We had a beautiful sunrise earlier this week. I didn’t get a single photo of it. But I got plenty of Dozer checking it out!!!
NachoJones says
Wow! I can’t wait to try these. Thanks again N. You are the best. I just love short bread cookies.
Nagi says
You’re welcome Nacho! Hope you love! N xx
darlene says
Have you ever tried adding a pinch of nutmeg for flavor, you will never go back. What about adding lemon zest or orange zest,, yummy, try and enjoy
Nagi says
Ooh YES to any kind of citrus zest! N xx
Sue in TX says
You must have read my mind. I’ve been looking at shortbread recipes lately. I also hoped to find a lemon shortbread cookie recipe, too. Can’t wait to try this one out. All of your recipes have worked out great so far.
P.S. The time difference always catches me by surprise. It’s only August 4th here.
Cheers!!
Nagi says
Us Aussies – ahead in time zone but always behind on fashion trends it seems! 😂 I’m totally cool with that 😁
Trish @ Spoonful of Butter says
Hi, Nagi. My daughter loves shortbread cookies! I will try your version as I’m curious to try your tip about slicing them before it’s fully baked. Thank you for sharing it!
P.S. I watched the recipe video before I read the note about the “new pair of hands”. I had to check again if I was watching the correct video, haha.😀
Nagi says
BA HA HA! I know, right?? I LOVE her pretty hands! 😂
kathleen says
Shortbread has always been a favorite of mine. I have my grandma McGowan’s recipe for “Scottish shortbread”. It is very similar to yours, although it uses superfine (bakers) granulated sugar instead of the confectioner’s – no corn starch. The trick is to cream it with the butter until fully incorporated (no graininess — thank heaven for the kitchen aid mixer!) They are sinfully tender and melt in your mouth. I will have to try your trick of leaving them in the oven to cool to finish cooking without browning — that has always been the big dilemma.
Nagi says
I bet they are sinfully tender!!! Melt in your mouth is exactly how it should be. I bet your grandma’s recipe is wonderful! N xx
Dorothy Dunton says
Hi Nagi. I like a lot of cookies, but shortbread cookies have always been my favorite. I use the mixer method I do gently roll them out. I have a shortbread cookie cutter, it cuts three 3X1″ cookies at a time. I’ll definitely be making these very soon! Years ago G would buy Walker’s Shortbread for me, but then I starting making my own and I do agree, homemade are SO much better.
Nagi says
3 cookie cutter! That’s SO COOL! I want! N xx
Mary Flaten says
I love shortbread cookies and make them every Christmas for sure. I will be trying your recipe this year!
I also noticed on the first note, that I think you meant to say ‘swap out 1/4 cup of flour for rice flour’ not cornstarch, right?
Nagi says
GAH! Thank you Mary! 🙂 N xx
Janette says
Hi, You can swap with either rice or cornflour the finish will be just as tasty. I’m english so I bake shortbread all the time when the family want homemade biscuits. This is a good recipe Nagi has given us, enjoy.
Kim Heggins says
Oh my….these look simply amazing. My family loves shortbread cookies and I can’t wait to give these a try. Thanks for all the information.
Nagi says
Hope you do Kim! Shortbread is such a terrific classic 🙂 N xx
Ron says
The Shortbread cookies look so simple to make as well as look so good. The motto I live and grow by is , “Everything is better with butter”!
Dozer appears to be yearning for the coming Spring….
Nagi says
I whole heartedly AGREE!!! 😂
carlos at Spoonabilities says
The crumbly cookies are my favorites!!
I just noticed two changes on your blog. They are all good! 🙂
The composition is different and I love that style a lot!
Also, I noticed in the video different hands:) it’s not your mother or you.
I know… I pay attention to too many details:)
Have a great weekend!
Nagi says
You’re RIGHT! I have a helper who comes in sometimes – it makes a world of difference being able to film without wiping my hands and refocussing between every little step!! The other though…composition different???? N xx
Carlos Leo says
I meant.. The background, the props or style. The style is not in your traditional marble top. I love too. Everything you do is just amazing 🙂
Nagi says
Ohhh!!! It’s a wooden cutting board 🙂 It’s just that I shot up real close with these cookies. Also I thought the whole wood / darker thing looked nice with shortbread cookies. Also with pale things like this, it does look nice against dark backgrounds because they stand out more! N xx