Pan Shortbread
Indulge in the simplicity of classic Pan Shortbread, a buttery, melt-in-your-mouth treat that’s as easy to make as it is delicious! This one-pan recipe comes together with just five pantry staples—unsalted butter, granulated sugar, all-purpose flour, salt, and a hint of vanilla—for a true testament to minimalist baking. Pressed directly into a single 9-inch pan and beautifully decorated with fork pricks, this shortbread bakes to golden-edged perfection in under 25 minutes. The recipe’s no-fuss preparation and delightful crumbly texture make it the ultimate homemade dessert for any occasion. Perfect for tea time, holiday cookie platters, or simply satisfying your sweet tooth, this classic shortbread keeps fresh and flavorful for up to a week.
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Ingredients
- 200 grams unsalted butter
- 100 grams granulated sugar
- 300 grams all-purpose flour
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Directions
Step 1
Place the unsalted butter in a large mixing bowl and allow it to soften at room temperature. Alternatively, you can soften it slightly with short bursts in the microwave, ensuring it does not melt.
Step 2
Add the granulated sugar to the softened butter and cream them together until light and fluffy using a hand whisk or wooden spoon.
Step 3
Mix in the vanilla extract and salt to the butter-sugar mixture until fully incorporated.
Step 4
Gradually add the all-purpose flour, stirring gently after each addition, until the mixture forms a soft dough. Avoid overmixing to ensure the shortbread stays tender.
Step 5
Lightly grease a medium-sized pan (approximately 9 inches in diameter, or similar) with butter, ensuring the bottom and sides are evenly coated.
Step 6
Transfer the dough to the prepared pan. Use your fingers or the back of a spoon to press the dough evenly into the pan, smoothing the surface as much as possible.
Step 7
Using a fork, prick the surface of the dough all over in a decorative pattern. This allows steam to escape and prevents the shortbread from puffing up during baking.
Step 8
Place the pan in the refrigerator and chill for 20 minutes while preheating the oven to 160°C (325°F).
Step 9
Bake the shortbread in the preheated oven for 20–25 minutes, or until the edges are golden and the surface is set but still pale.
Step 10
Remove the pan from the oven and immediately score the shortbread into 16 wedges or squares using a sharp knife, cutting through only partway. This will make it easier to slice cleanly after cooling.
Step 11
Allow the shortbread to cool completely in the pan before removing and separating the pieces. Store in an airtight container for up to 1 week.
Nutrition Facts
| Serving size | (610.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2942.1 |
| Total Fat 174.4g | 0% |
| Saturated Fat 100.5g | 0% |
| Cholesterol 442.9mg | 0% |
| Sodium 2393.8mg | 0% |
| Total Carbohydrate 329.5g | 0% |
| Dietary Fiber 8.2g | 0% |
| Total Sugars 101.2g | |
| Protein 32.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 84.3mg | 0% |
| Iron 13.9mg | 0% |
| Potassium 373.5mg | 0% |
Source of Calories