Uploaded December 2022 | Updated September 2026, 6 hours ago
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This is a pretty old food; if not ancient then close to ancient. There are only three ingredients, apart from seasonings. Butter is creamed with sugar and then flour is added. The resulting thick batter is pressed into a pan and baked at a low temperature until it has become crispy and flaky but has little color. It is turned out and cut immediately, while still warm, and then allowed to cool.
Docking of the pastry – making small holes – is recommended to avoid bubbling and buckling. Feel free to be as precise and/or creative with your docking as suits you. Also, if you are hydrating the mixture a bit because your flour is super dry (like mine is), don’t overdo it and add too much water (like I did). A little water sprinkled into dough that seems a bit too dry will probably be enough – a tablespoon or less is what I recommend.
Once the cookies are baked and cut, they need to cool completely on a wire rack. Look for tiny hints of browning at the corners, to ensure the shortbread really is done. As it is not supposed to get much color, it can be hard to tell when it is done. Knowing when it is done is certainly the hardest part of this recipe.
Makes enough for a quarter hotel pan.
Equipment:
• a quarter-size sheet pan or a 9” round cake pan
• a stand mixer is recommended, or hand mixer
Ingredients:
2 cup AP flour
1 cup sugar confectioners’ sugar if available
1/2 lb butter 1 cup; at room temperature
2 tsp vanilla extract
1⁄4 tsp salt
Procedure:
1. Preheat the oven to 300F.
2. Prepare your baking pan by greasing and flouring.
3. In the mixer using the paddle attachment, cream together the butter and sugar along with the vanilla and salt until homogeneously combined. Be sure to scrape the bottom of the bowl to ensure everything is mixed.
4. Add the flour and pulse carefully until enough flour is bound up that it doesn’t puff out of the bowl.
5. Mix to combine and stop. Do not overmix the batter.
6. Press the batter carefully into an even layer along the bottom of your baking pan.
7. Bake in the center of your 300F oven for 35-45 minutes, until it is smelling excellent and showing just a hint of brown color at high points or at edges.
8. Turn the hot slab of cookie onto a cutting board, and cut it into fingers, or wedges if using a round pan.
9. Allow the cut pieces to cool completely on a wire rack before placing into covered containers.
Music: bensound.com/royalty-free-music
Check our our Patreon!
patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer!
shareasale.com/r.cfm?b=2084649&u=3322095&m=111859&urllink=&afftrack=
This is a pretty old food; if not ancient then close to ancient. There are only three ingredients, apart from seasonings. Butter is creamed with sugar and then flour is added. The resulting thick batter is pressed into a pan and baked at a low temperature until it has become crispy and flaky but has little color. It is turned out and cut immediately, while still warm, and then allowed to cool.
Docking of the pastry – making small holes – is recommended to avoid bubbling and buckling. Feel free to be as precise and/or creative with your docking as suits you. Also, if you are hydrating the mixture a bit because your flour is super dry (like mine is), don’t overdo it and add too much water (like I did). A little water sprinkled into dough that seems a bit too dry will probably be enough – a tablespoon or less is what I recommend.
Once the cookies are baked and cut, they need to cool completely on a wire rack. Look for tiny hints of browning at the corners, to ensure the shortbread really is done. As it is not supposed to get much color, it can be hard to tell when it is done. Knowing when it is done is certainly the hardest part of this recipe.
Makes enough for a quarter hotel pan.
Equipment:
• a quarter-size sheet pan or a 9” round cake pan
• a stand mixer is recommended, or hand mixer
Ingredients:
2 cup AP flour
1 cup sugar confectioners’ sugar if available
1/2 lb butter 1 cup; at room temperature
2 tsp vanilla extract
1⁄4 tsp salt
Procedure:
1. Preheat the oven to 300F.
2. Prepare your baking pan by greasing and flouring.
3. In the mixer using the paddle attachment, cream together the butter and sugar along with the vanilla and salt until homogeneously combined. Be sure to scrape the bottom of the bowl to ensure everything is mixed.
4. Add the flour and pulse carefully until enough flour is bound up that it doesn’t puff out of the bowl.
5. Mix to combine and stop. Do not overmix the batter.
6. Press the batter carefully into an even layer along the bottom of your baking pan.
7. Bake in the center of your 300F oven for 35-45 minutes, until it is smelling excellent and showing just a hint of brown color at high points or at edges.
8. Turn the hot slab of cookie onto a cutting board, and cut it into fingers, or wedges if using a round pan.
9. Allow the cut pieces to cool completely on a wire rack before placing into covered containers.
Music: bensound.com/royalty-free-music
