Description

This efficient shortbread recipe delivers a rich, buttery flavor and a delicate crumb without the need for chilling or rolling. By baking the dough in cake pans, you achieve perfect, professional-looking wedges that are ideal for sharing with guests or enjoying with a cup of tea.

Ingredients

1 cup unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour
1/4 cup cornstarch
Coarse sugar for sprinkling (optional)

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Instructions

Preheat your oven to 325°F (163°C) and line two 8-inch round cake pans with parchment paper, allowing for some overhang on the sides.
Using a hand or stand mixer, beat the softened butter and granulated sugar together for approximately 3 minutes until the texture is smooth and creamy.
Incorporate the vanilla extract and salt, then gradually add the flour and cornstarch on low speed until the dough begins to clump together.
Press the dough firmly and evenly into the bottoms of the prepared pans, then use a fork to dock the entire surface and sprinkle with coarse sugar if desired.
Bake for 28 to 30 minutes, or until the edges are just barely golden and the centers are set but pale.
Allow the shortbread to cool in the pans for 10 to 15 minutes before lifting them out by the parchment and slicing into wedges with a sharp knife while still warm.

Notes

To achieve the signature melt-in-your-mouth texture, ensure your butter is properly softened but not oily. Slicing the shortbread while it is still warm is the best way to prevent the cookies from crumbling and ensures clean, sharp edges for every wedge.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: Scottish