Butter Shortbread
Crisp, melt-in-the-mouth Scottish-style shortbread made with just butter, sugar, flour and salt, baked low until pale golden.
- Makes
- 16 pieces
- Prep
- 15 min
- Cook
- 35 min
- Total
- 1 hr 20 min
- Oven
- 325°F165°C
Ingredients
Equipment
- 8×8-inch or 9-inch round pan20×20 cm or 23 cm round pan
- Parchment paper
Instructions
Heat the oven to 325°F and line the pan with parchment.Heat the oven to 165°C and line the pan with parchment.
Beat the butter, sugar and vanilla until smooth and creamy but not fluffy, 1–2 minutes.
Add the flour and salt and mix on low just until the dough comes together in clumps.
Press the dough evenly into the pan, prick it all over with a fork and score it into 16 pieces with a knife. Sprinkle with the extra sugar.
Bake until pale golden at the edges and set in the middle, 30–35 minutes. Re-cut along the scores while warm, then cool completely in the pan before lifting out.
Notes
- Good butter makes all the difference here, since it’s the main flavor.
- Keeps 2 weeks in an airtight tin.
My notes
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Nutrition estimate
- Calories
- 185
- Protein
- 2 g
- Carbs
- 18 g
- Fat
- 12 g
Per piece, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
