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Shortbread Cookie

5

120 min

Shortbread Cookie

Shortbread Cookie Photo 1

Time

120 min

Serving

8 persons

Calories

0

Rating

4.50★ (2)

Author: Monica Feluchi

Shortbread cookies are often cooked on holidays in England. They may be cooked in a variety of shapes, but their taste is always outstanding. If you and your loved ones like cookies as well, then why not give it a try and cook the dessert the sooner-the better?

Ingredients

  • flour: 2 cup
  • cornstarch: 0.5 cup
  • sugar: 0.5 cup
  • salt: 0.5 tsp
  • butter: 1 cup (soft)

Metric Conversion

Stages of cooking

Shortbread Cookie Photo 2 1
Shortbread Cookie Photo 3 2
Shortbread Cookie Photo 4 3
Shortbread Cookie Photo 5 4
Shortbread Cookie Photo 6 5
Shortbread Cookie Photo 7 6
Shortbread Cookie Photo 8 7
Shortbread Cookie Photo 9 8
  1. Start with choosing the baking pan. You can use small forms to cut out many cookies, but I used a large mold. It is shown on the photo.

    Shortbread Cookie Photo 2
  2. Take a deep bowl and mix all the dry ingredients in it.

    Shortbread Cookie Photo 3
  3. Now, add soft butter and mix once again.

    Shortbread Cookie Photo 4
  4. Place the dough into the fridge for one hour.

    Shortbread Cookie Photo 5
  5. Now, press the chilled shortbread into the mold. 

    Shortbread Cookie Photo 6
  6. Right after that, put your cookie back into the fridge for about 20-30 minutes.

    Shortbread Cookie Photo 7
  7. If you have used the mold (as I did), remove your shortbread from it carefully. Replace the cookie onto the baking pan and stick it with the fork in some places to prevent it from bubbling. In case you have many cookies, then stick them with a fork as well and place onto the baking pan. It is recommended to cover the baking pan with the baking paper.

    Shortbread Cookie Photo 8
  8. Bake in the oven at 230 C (450 F) for 5 minutes. Then reduce the heat to 176 C (350 F) and keep baking for about 30 minutes more. Although, it is better to check the readiness of the shortbread every 10 minutes. When it is ready, it will become golden brown. Cool the readymade shortbread before serving. Enjoy!

    Shortbread Cookie Photo 9

History of the Shortbread Cookie: Shortbread cookies have a long and rich history in Scotland, dating back to the medieval times. Originally known as "biscuit bread," these cookies were made from leftover bread dough that was dried out in a low oven until it hardened into a type of hardtack. Over time, the recipe evolved to include butter, sugar, and flour, which resulted in the delicious shortbread cookie we know today. Shortbread cookies are now enjoyed around the world, particularly during holidays and special occasions.

Tips and Tricks for Shortbread Cookie Recipe:

  • Be sure to use soft, high-quality butter for the best results.
  • Do not skip the step of chilling the dough. This allows the butter to solidify and makes it easier to work with.
  • Use a fork to create indentations on the cookie dough before baking. This will prevent the cookies from puffing up and becoming misshapen.
  • Shortbread cookies are delicate, so handle them carefully when removing from the mold or baking sheet.
  • You can add different flavors to your shortbread recipe, such as lemon zest, vanilla extract, or a sprinkle of cinnamon.

Tips for presenting the dish:

  • Shortbread cookies can be served on their own as a sweet treat, or alongside a cup of tea or coffee.
  • If you want to add a special touch, you can drizzle melted chocolate over the cookies or sprinkle them with powdered sugar.
  • Shortbread cookies also make a great gift, packaged in a festive tin or box.

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