Shortbread
- Vegetarian
- Energy Kcal 194
- Carbohydrates g 20.5
- of which sugars g 9.7
- Protein g 2.1
- Fats g 11.5
- of which saturated fat g 5.91
- Fiber g 0.8
- Cholesterol mg 30
- Sodium mg 94
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 30 min
- Makes: 21 pieces
- Cost: Low
- Note + 90 minutes of cooling
PRESENTATION
Shortbread cookies are a big deal in Scottish traditions, and people all over the United Kingdom just love them. You know, with their tender texture and moist crumb, these cookies are really something special. I mean, that famous ratio—one part sugar, two parts butter, three parts flour—is what makes shortbread cookies so melt-in-your-mouth delicious. They're so so good. Often, you’ll find them in those classic shapes—long, rectangular shortbread fingers—or sometimes in neat, round forms. And the taste? Pure magic with tea or coffee.
Now, some folks like to mix it up a bit by adding peeled almond flour. It gives the classic shortbread recipe a twist, a slightly nuttier vibe, but the main thing is they stay simple, crispy, and super easy to love.
During the holiday baking season in the UK, easy shortbread cookies are, honestly, everywhere. Seriously, from family gatherings to gift boxes, they’re a hit. Unlike other Scottish cookies, these are rich and a bit crumbly, with a taste that’s just right—not too sweet. And making them? Pretty simple. You just need a few good ingredients and a little time. The best part is how those golden edges and smooth tops look when you shape the dough by hand—keeping it old-school and really really classic.
For those who crave homemade shortbread, adding almond flour is like a new take. And here's the thing: whether you go for the classic rectangle shape or the round version, this simple cookie recipe always brings that buttery goodness. It's like comfort food, really. Scottish folks have been baking these forever, and it's easy to see why—they're basic, super tasty, and they never go out of style. Plus, they’re perfect for sharing with friends and family. Makes any gathering feel extra special—no question. Cannot go wrong.
- INGREDIENTS
- for 21 cookies
- Butter 1.1 cups (250 g) - cold from the fridge
- Type 00 flour 2.3 cups (300 g)
- Sugar 0.67 cup (125 g)
- Almond flour 1.3 cups (125 g)
- Fine salt 1 tsp (5 g)
How to prepare Shortbread
To prepare the shortbread, first sift the all-purpose flour 1, place it in the bowl of a mixer (or in a simple bowl if you are kneading by hand) and add the almond flour 2; finally add the sugar to the two flours 3.
Now cut the cold butter into pieces and add it to the flour and sugar mixture 4, also add the salt 5 and start kneading with the paddle 6.
When the dough is smooth and homogeneous 7, turn it out onto a work surface and shape it into a block 8. Flatten it slightly and wrap it in plastic wrap, then place it in the refrigerator for an hour 9.
In the meantime, prepare a shallow 9x9 inch pan: butter it 10, flour it 11, and fill it with the dough taken from the refrigerator 12.
Level the surface with a small rolling pin 13 and make sure it is even and well spread to the corners 14. Proceed by covering the pan with plastic wrap and place it in the refrigerator for another 30 minutes. After half an hour, take the pan out of the refrigerator and, using the tines of a fork, prick the entire surface of the dough in the typical shortbread decoration 15.
You can now proceed with baking: place it in a preheated static oven at 350°F for 30 minutes (if convection, at 320°F for 20 minutes). After the necessary time, take out the base, which should have a light golden color 16. Turn it out onto a cutting board while it's still warm and while the dough is still warm, divide it into rectangles of about 1x3.5 inches using a sharp knife or a pastry wheel 17. Separate the cookies from each other and let them cool completely 18. The shortbread is ready, and you can serve it once it has completely cooled.