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Shortbread
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups12 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4515326
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 380 g (1 ½ cup / 13 ½ oz) all-purpose flour
- ¼ tsp salt
- 220 g (1 cup / 8 oz) butter
- 110 g (½ cup / 4 oz) white granulated sugar
Directions
- Preheat the oven to 140°C (275°F or Gas Mark 1).
- Cream the butter with the sugar until light and fluffy.
- Sift the flour and salt into the mixture and work into the fat and sugar until completely amalgamated.
- Shape the dough into a ball and roll out to about 1.3 cm (½ inch) thick. The dough may need to be chilled for 10–15 minutes for easier handling.
- Cut into squares or rectangles and prick the tops with a fork in two parallel lines.
- Bake in the oven for 30–40 minutes or until the shortbread is lightly browned.
- Leave them on a cooling rack to cool.
- Store in a cool place in an airtight container.
Equipment
1 sieve, 1 mixing bowl, 1 rolling pin, 1 wooden spoon, 1 table fork (optional, leave out for Iced Shortbread), 1 scone cutter or circular cookie cutter (optional), 1 cooling rack
Notes
Some recipes call for a 1-2-3 ratio of sugar, fat, and flour, but fat is often increased to prevent dryness.