Lennie's Special Shortbread
Delightfully buttery and melt-in-your-mouth, Lennie's Special Shortbread takes classic shortbread to new heights with its perfect balance of rich unsalted butter, pure vanilla, and a touch of fine sea salt. This simple yet elegant recipe combines all-purpose flour and cornstarch to create a tender, crumbly texture that’s irresistibly smooth. With just 15 minutes of prep time and a low, slow bake for golden edges, these cookies are a no-fail treat for any occasion. Perfect for enjoying alongside tea or coffee, this shortbread is easy to customize with your favorite shapes and makes a great gift for loved ones. Whether you're a seasoned baker or a beginner, Lennie's Special Shortbread promises bakery-level results with minimal effort.
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Ingredients
- 227 grams unsalted butter
- 100 grams granulated sugar
- 1 teaspoon pure vanilla extract
- 280 grams all-purpose flour
- 50 grams cornstarch
- 1 teaspoon fine sea salt
Directions
Step 1
Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper or a silicone baking mat.
Step 2
In a large bowl, cream the unsalted butter and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Step 3
Mix in the pure vanilla extract until fully combined.
Step 4
In a separate bowl, whisk together the all-purpose flour, cornstarch, and fine sea salt to remove any clumps.
Step 5
Gradually add the dry ingredients to the butter mixture, mixing on low speed until the dough comes together. Do not overmix; stop as soon as the dough forms.
Step 6
Turn the dough onto a clean surface and gently knead it a few times to ensure it’s smooth. If it feels too sticky, lightly dust your hands with flour.
Step 7
Roll the dough into a square or rectangle about 1/4 inch thick, then transfer to the prepared baking sheet.
Step 8
Using a knife or bench scraper, cut the dough into desired shapes (e.g., squares, rectangles, or wedges), leaving them touching for now. You can also use a fork to gently prick the surface of each piece for a traditional shortbread look.
Step 9
Place the baking sheet in the preheated oven and bake for 28-32 minutes or until the edges are just lightly golden. Do not let them brown too much.
Step 10
Remove from the oven and, while still warm, re-cut along the lines you made earlier to separate the cookies fully. Let the shortbread cool completely on the baking sheet before transferring to a wire rack.
Step 11
Store in an airtight container at room temperature for up to a week or freeze for longer storage. Enjoy with a cup of tea or coffee!
Nutrition Facts
| Serving size | (666.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3256.9 |
| Total Fat 197.4g | 0% |
| Saturated Fat 113.9g | 0% |
| Cholesterol 502.6mg | 0% |
| Sodium 1982.1mg | 0% |
| Total Carbohydrate 359.8g | 0% |
| Dietary Fiber 8.1g | 0% |
| Total Sugars 100.6g | |
| Protein 30.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 87.7mg | 0% |
| Iron 13.2mg | 0% |
| Potassium 352.3mg | 0% |
Source of Calories