Basic Shortbread with Variations
Discover the ultimate guide to perfect homemade treats with this "Basic Shortbread with Variations" recipe! This buttery, melt-in-your-mouth shortbread starts with four simple ingredients—softened unsalted butter, granulated sugar, all-purpose flour, and a pinch of salt. Perfected in just 15 minutes of prep and baked to golden perfection, it’s an effortless classic that never disappoints. What sets this recipe apart is its versatility: transform your shortbread into zesty Lemon Zest Shortbread, indulgent Chocolate Chip Shortbread, aromatic Herbed Shortbread, or nutty Almond Shortbread with easy-to-follow variations. Whether you’re preparing holiday cookies, a tea-time snack, or an elegant dessert, these customizable shortbread options will elevate any occasion. Easy to make, wonderfully customizable, and perfect for gifting, this recipe is a must-try for both beginner and seasoned bakers alike.
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Ingredients
- 227 grams unsalted butter, softened
- 100 grams granulated sugar
- 300 grams all-purpose flour
- 0.5 teaspoons salt
Directions
Step 1
Preheat your oven to 160°C (325°F) and line a baking sheet with parchment paper or a silicone baking mat.
Step 2
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, about 2 minutes.
Step 3
Add the salt and gradually mix in the all-purpose flour, 1/3 at a time, until the dough starts to come together. Be careful not to overmix; the dough should be crumbly but hold together when pressed.
Step 4
Turn the dough out onto a lightly floured surface and gently press it together. Roll it out to about 1.5 cm (1/2 inch) thickness.
Step 5
Cut the dough into your desired shapes using a cookie cutter or knife, then transfer the shapes to the prepared baking sheet, leaving 1 cm (1/2 inch) of space between each piece.
Step 6
Use a fork to gently prick the surface of each piece for decoration and to help release steam during baking.
Step 7
Bake the shortbread in the preheated oven for 20-25 minutes, or until the edges are lightly golden. Rotate the baking sheet halfway through for even baking.
Step 8
Remove from the oven and let the shortbread cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Step 9
Store in an airtight container at room temperature for up to 1 week.
Nutrition Facts
| Serving size | (630g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3103.5 |
| Total Fat 187.1g | 0% |
| Saturated Fat 117.0g | 0% |
| Cholesterol 495.6mg | 0% |
| Sodium 1216.8mg | 0% |
| Total Carbohydrate 329.1g | 0% |
| Dietary Fiber 8.2g | 0% |
| Total Sugars 100.8g | |
| Protein 32.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 88.8mg | 0% |
| Iron 14.1mg | 0% |
| Potassium 369.6mg | 0% |
Source of Calories