Shortbread Cookies Recipe

 

Hello!!

In my LOVE SHORTBREAD AND ROSE CREAM TART TUTORIAL I used this delicious shortbread cookies recipe. It’s crumbly, buttery and melts in your mouth heavenly.

Goes perfectly as the cream tart trend base or with a hot cup of tea.

What are shortbread cookies?

The shortbread was originally founded in Scotland but it's now a common recipe around the world, and it's one of the simplest cookie recipes you can make.

It's made of eggs, sugar, flour and butter, and the reason it's so crumbly is that this cookie has a typical "rise and fall" movement while cooking.

Shortbread cookies are usual during Christmas and Hogmanay season, but in the UK it's an all year round dessert, especially accompanied by hot tea.

Where can I use the shortbread recipe?

Anywhere you want but keep in mind their texture. Since it's so crumbly, it won't be the best choice to do 3D cookies or to support thick royal icing decorations.

I personally prefer to use them as they were invented for: eat them with tea! That's the best way to eat them. But, they go perfectly with buttercream, like I did on my LOVE SHORTBREAD AND ROSE CREAM TART TUTORIAL.

(full recipe at the end of the post)

How to make shortbread cookies?

The secret for these shortbread cookies is to use good quality ingredients. I always use good quality butter, like Lupark, for example. You can use salted or unsalted butter, it's up to you. But if you use salted butter, keep the pinch of salt indicated in the recipe out.

I prefer to do this recipe by hand, without a mixer, to have more control and do not overbeat it.

In a large bowl, whisk the egg yolks with the sugar until pale and thick. You find you'll need to whisk it quite some time, but it's worth the wait, trust me.

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When you add the butter, change your whisk to a wooden spoon. You won't be able to whisk the butter properly with the whisk, so the wooden spoon is perfect for this. Beat it until is really smooth.

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Always sift your dry ingredients! This way, when adding the flour, baking powder and salt to the egg/butter mixture, not only you'll discard big lumps, but also mix it more efficiently, having the baking powder well mixed into the mixture.

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Beat everything with the wooden spoon until everything is combined and smooth.

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Transfer to cling film and wrap it into a disk. Refrigerate for at least 2 hours. This way, will be easier to roll and cut your cookies without everything separates.

Once the dough as refrigerated, lightly flour a sheet of parchment paper and roll the dough about 5 mm thick.

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Bake for 15 min or until golden in a 180ºC / 350 F pre-heated oven. Let the cookies cool on a cooling rack before saving them in an airtight container.

These cookies will last a long time in your shelf but on mine, they don't last more than a week. And that's mainly because I can't stop eating them!

Here’s the video of the recipe.

So, I hope you love this recipe as much as I do.

Don't forget to share with me your experience and variations of this shortbread cookies recipe.

Cheers,  

 
 
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Ana Ferreira

Ana discovered in 2012 the world of cake design, fell in love and since then took the PME Master course and attended master classes with renowned artists like Karen Portaleo. Of Portuguese nationality, currently resides in Stirling, Scotland. Awarded nationally and internationally.


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Shortbread cookies recipe

PREP TIME

30 min

COOK TIME

15 min

total time

45 min

serves

Depends on the size of the cookies.

A crumbly and buttery pastry, delicious by itself as cookies or commonly used in fruit tarts.


ingredients

3 egg yolks
130 g sugar
150 g butter, softened
200 g plain flour
1 pinch salt
2 ½ tsp baking powder

 

INSTRUCTIONS

  1. Preheat your oven to 180ºC / 350 F.

  2. In a large bowl, whisk the egg yolks with the sugar until pale and thick.

  3. Add the butter and beat with a wooden spoon until smooth.

  4. On a sifter, place the flour, baking powder and salt. Sift into the egg/butter mixture and beat with a wooden spoon until everything is combined and smooth.

  5. Transfer to cling film and wrap it into a disk. Refrigerate for at least 2 hours.

  6. Once the dough as refrigerated, lightly flour a sheet of parchment paper and roll the dough about 5 mm thick.

  7. Bake for 15 min or until golden. Let the cookies cool on a cooling rack before saving them in an airtight container.


notes

  • This cookie type spreads while on the oven so don't panic if after you bake them, the shape of the cookies have changed a little. If you're doing cut-outs, like my LOVE Cream Tart, as soon as you take the cookies out of the oven, you can trim them with a knife. Be mindful that shortbread cookies are crumbly, so don't mind the crumbs. 

  • While in the oven, the cookies will rise and look super thick. It's perfectly normal. The cookie will get flat and this "rise and flat movement" is what makes the cookie so typically crumbly.

 

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