Mrs Irving's Delicious Shortbread Anne of Green Gables
Transport yourself to the charming world of Avonlea with Mrs. Irving's Delicious Shortbread, inspired by *Anne of Green Gables*! This classic, melt-in-your-mouth cookie boasts a rich buttery flavor and a delicate, crumbly texture, perfect for afternoon tea or a cozy snack. Made with simple pantry staples like unsalted butter, confectioners' sugar, and a touch of vanilla, the use of cornstarch in the dough ensures an extra tender bite. These golden beauties are easy to prepare with just 15 minutes of prep time and bake to perfection in under half an hour. Whether shaped into elegant rounds or traditional rectangles, these shortbread cookies will bring a hint of timeless nostalgia to your table. Serve them alongside a hot cup of tea for a truly Anne Shirley-approved treat, and store any leftovers for up to a week—if they last that long!
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Ingredients
- 230 grams Unsalted butter, softened
- 100 grams Confectioners' sugar (powdered sugar)
- 1 teaspoon Vanilla extract
- 250 grams All-purpose flour
- 50 grams Cornstarch
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 160°C (325°F) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy and smooth, about 2–3 minutes.
Step 3
Add the confectioners' sugar to the butter and beat until the mixture is light and fluffy, another 2–3 minutes.
Step 4
Mix in the vanilla extract until fully incorporated.
Step 5
In a separate bowl, combine the all-purpose flour, cornstarch, and salt. Whisk together to evenly distribute the dry ingredients.
Step 6
Slowly add the dry ingredients to the wet mixture, beating on low speed just until the dough comes together. Be careful not to overmix, as this can affect the shortbread’s delicate texture.
Step 7
Divide the dough into two portions. Roll each portion out on a lightly floured surface to about 1/4-inch (6mm) thick.
Step 8
Use a round or fluted cookie cutter to shape the dough, or cut into traditional rectangles, as preferred. Transfer the shapes to the prepared baking sheet, leaving about 1 inch between each cookie.
Step 9
Optional: Use a fork to gently prick the tops of the shortbread for a classic look.
Step 10
Bake in the preheated oven for 20–25 minutes, or until the edges are just barely golden. Be careful not to overbake; the cookies will firm up as they cool.
Step 11
Remove from the oven and allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 12
Once cooled, serve with tea, coffee, or a glass of cold milk. Store any leftovers in an airtight container at room temperature for up to one week.
Nutrition Facts
| Serving size | (631.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3141.6 |
| Total Fat 189.1g | 0% |
| Saturated Fat 118.5g | 0% |
| Cholesterol 502.1mg | 0% |
| Sodium 631.9mg | 0% |
| Total Carbohydrate 336.4g | 0% |
| Dietary Fiber 7.2g | 0% |
| Total Sugars 98.2g | |
| Protein 27.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 84.6mg | 0% |
| Iron 12.1mg | 0% |
| Potassium 320.1mg | 0% |
Source of Calories