Shortbread Cookies
Tender, buttery shortbread cookies with a delicate crumb and golden edges, chilled logs sliced into rounds for uniform baking.
Ingredients
Main
- 125 g unsalted butter room temperature
- 70 g pure icing sugar sifted
- 1 tsp vanilla extract
- 185 g plain flour spoon and level
- 60 g rice flour or cornstarch
Instructions
- Preheat the oven to 150°C (300°F) and line two large baking trays with baking paper.
- Beat the butter in a stand mixer with the paddle attachment on medium-high speed for 2 minutes until pale and creamy, then add the icing sugar and beat for another 2 minutes until light and fluffy, scraping down the bowl as needed.125 g unsalted butter, 70 g pure icing sugar
- Add the vanilla extract, then sift in the plain flour and rice flour; mix on low speed just until the dough comes together, being careful not to overmix.1 tsp vanilla extract, 185 g plain flour, 60 g rice flour or cornstarch
- Divide the dough into two equal portions and roll each on a lightly floured surface into a log about 4 cm (1½ in) in diameter; wrap in cling film and chill for at least 1 hour until firm.
- Slice the chilled logs into 8 mm (¼ in) thick rounds and arrange 2 cm apart on the prepared trays.
- Bake for 20–25 minutes, rotating the trays halfway through, until the edges are just golden.
- Let the cookies rest on the trays for 10 minutes, then transfer to a wire rack to cool completely.
Notes
During my earliest trials, chilling the dough for just 30 minutes left the rounds spreading too thin, so I always chill for a full hour for clean edges.
After one bake, rotating the trays mid-cycle produced perfectly even golden rims every time, a small tweak that made a big difference.
In my storage trials, cookies remained crisp after 5 days when kept in a dry, airtight container away from direct light.
Nutrition
Serving: 1cookieCalories: 100kcal
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