Butter shortbread
A simple first bake. Six ingredients, one tin, and a little practice knowing when cookies are done.
Based on PJ Hamel’s King Arthur Baking recipe ↗
- Time
- 50 minutes
- Makes
- About 16 pieces
- Oven, conventional
- 165°C / 325°F
Before you begin
Read the whole recipe, then get these ready.
- 23 cm round or 20 cm square tin
- Baking paper
- Mixing bowl and electric beater
- Kitchen scale and measuring spoons
If using unsalted butter, use ½ teaspoon salt in total. The optional chocolate decoration in the original is not included here.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Heat the oven to 165°C (325°F). Grease the tin and line it with baking paper.
- 2
Beat butter, sugar, extracts and salt together. Add flour and continue beating until a stiff dough forms. If it will not come together, add a little water, up to 1 tablespoon.
- 3
Press the dough evenly into the tin. Prick the surface all over with a fork so steam can escape.
- 4
Bake for 35–40 minutes. Look for a pale golden surface and more deeply golden edges.
- 5
Cool in the tin for 5–10 minutes. Lift out and cut while still slightly warm, then cool the pieces on a rack.
Your baking notes
Notes stay on this device.