Shortbread Cookies come together with just three ingredients, butter, sugar, and flour, but good butter makes them melt on the tongue with a clean, delicate crunch.
Ingredients
- 200 g butter, softened
- 100 g (1/2 cup) sugar
- 300 g (2 1/2 cups) flour, plus more for rolling
- 1 teaspoon baking soda, slaked with a splash of vinegar
Instructions
- 1Cream the softened butter with the sugar until pale and smooth.
- 2Stir in the slaked baking soda.
- 3Add the flour and mix until a soft, non-sticky dough forms.
- 4Roll the dough out on a lightly floured surface to about 5 mm thick.
- 5Cut into rounds or desired shapes and arrange on a lined baking sheet.
- 6Bake at 180°C (350°F) for 15 to 18 minutes until the edges just begin to turn golden.
- 7Cool on the pan for 5 minutes before transferring, they firm up as they cool.
Cook's Note
Use only enough flour to form a soft, workable dough so the cookies stay delicate instead of dry.
Best Served With
Apricot jam
Why This Recipe Works
A high-fat dough with very little liquid bakes into a tender, crumbly cookie, and the simple ingredient list keeps the texture light and straightforward.
Make It Yours
- Add vanilla or lemon zest to the dough.
- Press a thumbprint into each cookie and fill it with jam before baking.
- Dip the baked edges in melted chocolate.
- Dust with powdered sugar while still warm.
Leftover Strategy
Keep in an airtight tin for up to 4 days. Warm briefly in the oven if needed, or serve at room temperature with tea or coffee.
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Pairing
Hot black tea ↗ or cold milk fits the buttery cookies naturally; a small pot of fruit jam ↗ on the side is the only accent they need.
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