Shortbread Cookie Recipe (2024)

FAQs

What is the secret to making good shortbread? ›

Due to differing ratios, shortbread cookies are crumblier and more "sandy" than butter cookies, which are firm and solid enough to be iced. This mostly has to do with flour and eggs. Shortbread doesn't use eggs, while butter cookies do, making butter cookie dough more pliable and robust than its shortbread counterpart.

The most common mistakes when making shortbread are over-working the dough, and incorporating too much flour. The less you work the dough, the more crumbly and melt-in-your-mouth your shortbread cookies will be.

Traditional Scottish shortbread is a simple recipe made with sugar, butter, flour, and salt. Other shortbread styles will include leavening agents like baking powder and baking soda, which makes them crisp instead of crumbly like traditional Scottish shortbread.

Takeaway: look for recipes that use granulated sugar for a more crisp-style shortbread and powdered sugar for a more tender shortbread!

The word "bread" comes from "biscuit bread" which was made from leftover bread dough that was sweetened and dried out in the oven to make biscuits. Why do you poke holes in shortbread? The holes allow the moisture to escape during baking and more even heat distribution. This helps dry out and crisp up the cookies.

Cornstarch provides the shortbread with structure, but its biggest job is keeping the cookies extra soft, tender, and light. I love adding a small amount to chocolate chip cookies too. Optional Coarse Sugar Topping: For an optional sparkly crunch on your shortbread wedges, add a sprinkle of coarse sugar before baking.

Shortbread is similar to shortcake but doesn't include baking powder. Lots of rich butter gives shortbread a high fat content, resulting in a fine, crumbly texture. Shortcake and shortbread biscuits are delicious on their own, with fruit and cream, or simply topped with a delicate dusting of sugar.

Undercooked shortbread will be doughy and chewy. Slightly overcooked and it will become chalky, brittle and hard. Is shortbread supposed to be soft when it comes out of the oven? Yes, upon cooling it will firm up.

It is super crumbly as a result of minimal kneading. As the dough isn't worked very much, gluten can't build up so the shortbread stays very fragile.

Should you refrigerate shortbread dough before baking? ›

Shortbread is the easiest cookie dough to make ahead and bake as needed. This recipe needs to be chilled for only 30 minutes and yields 24 tender shortbread cookies.

Once all the rounds are on the lined baking tray, then use the tines of a fork to press holes about halfway down into the dough (Image 8). This helps the dough from bubbling up whilst baking and allows the steam to release, plus it gives it quite a traditional, signature look!

The name "millionaire's shortbread" appears to have originated in Scotland. The "millionaire" prefix to millionaire's shortbread or millionaires slice implies a level of decadence and wealth to the sweet treat, that it is an upgrade from regular shortbread.

Remove the shortbread from the oven and turn it out of the pans and onto a clean work surface. Immediately cut the shortbread, while it's warm; if you wait until it's cool, it won't cut easily. Using a pizza wheel or sharp knife, cut each round into 12 wedges.

It has been suggested that a French term for the wedges of shortbread was petit* gâteaux or petites gatelles – little cakes, and this became "petticoat tails". It is now thought the Scots term derives from the decorated round edge of the segments which resemble petticoats.

Cornstarch provides the shortbread with structure, but its biggest job is keeping the cookies extra soft, tender, and light. I love adding a small amount to chocolate chip cookies too. Optional Coarse Sugar Topping: For an optional sparkly crunch on your shortbread wedges, add a sprinkle of coarse sugar before baking.

Always start with cold butter straight from the refrigerator. This will keep the dough from warming up, making it greasy and difficult to roll out. If the dough does get soft or sticky as you're rolling or cutting it, just put it back in the refrigerator for 10-15 minutes to chill the butter.

Shortbread is so named because of its crumbly texture (from an old meaning of the word "short", as opposed to "long", or stretchy). The cause of this texture is its high fat content, provided by the butter. The short or crumbly texture is a result of the fat inhibiting the formation of long protein (gluten) strands.

There are a variety of reasons why the shortbread could be damp underneath but it is most likely that either the dough is being pressed out too thickly, the pan is not metal so heats up too slowly, or the oven temperature is too high causing the top to brown before the bottom has cooked sufficiently.