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Heavenly shortbread with just 3 ingredients!
Have you ever made shortbread? I hadn't until recently and I can tell you it was gorgeous. The rich buttery goodness makes me wonder why I ever settled for store bought cookies.
What you may not know is just how easy they are to make. There are only three ingredients in the mix, how simple is that.
Traditionally they are referred to as Scottish Shortbread, don't worry you don't have to be Scottish to make them or to enjoy them. Let me show you just how easy it is to make this wonderfully rich cookie.
Because it is only for myself and my husband I make a small portion. You can easily double this recipe if you wish to do so.
Don't fall into the trap of thinking that because this recipe has so few ingredients or because it is easy to make that it isn't good. Its simplicity and richness will surpass many of the exotic concoctions that so many top chefs try and get you to create.
I like an easy life and if you read a lot of the recipes out there I think they tend to over complicate things. This is going to give you a wonderfully rich cookie (biscuit) perfect for an afternoon treat or even a flavorful gift.
Many shortbread recipes say you need to knead the mixture. I justed stirred mine thoroughly in the bowl.That way I didn't have too many things to wash up afterwards.
- 2 Cups All-purpose flour
- 1/2 Cup Sugar, white granulated
- 1/2 pound (250 g) Butter room temperature, I used salted
- Preheat your oven to 160°C (325°F) Begin by placing your flour and sugar in a large bowl. Stir to combine.
- Next add your butter and blend.
- You are going to want to stir this thoroughly. We are going to do this in the bowl in place of kneading it on a board.
- I simply placed this mixture in a shallow pie plate pressing down lightly. With a fork make holes in the dough.
- Place this on a baking tray and take to the oven. Cook for 40 minutes. Check with your finger to see if the surface is firm. This will not spring back like a cake.
- Leave to cool slightly before cutting. The cookies will firm up as they cool.
Notes about Shortbread Baking
Some things worth mentioning are the cookies should not brown on the bottom, which mine did slightly. My oven, isn't terribly accurate. We are aiming for a consistent color from top to bottom. This is the reason why the oven temperature is lower than normal and baked slightly longer.
Although I have made mine circular in a pie plate, they are often baked in shallow rectangular dishes as well and cut into fingers.
Below are examples of different ways to use the same dough. If you are making individual cookies, reduce the cooking time. They should be firm but not brown.
Traditionally a fork is pressed in the surface. I found that this helped to keep the dough from rising allowing the steam out.
Store Bought Scottish Shortbread
Cookies as Gifts
I was brought up that you don't go visiting without bringing your host or hostess something. It doesn't have to be anything much, but do you know anyone who doesn't love to receive homemade cookies?
These also make wonderful birthday gifts. Simply place in a basket or box which is lined with fabric for a stunning display.
For friends who love to cook, why not make a basket of home made shortbread cookies and include a cookie press as well. This is often something people would love, but perhaps not purchase for themselves.
© 2014 Mary Wickison