The Best Shortbread Cookies!


Shortbreads are one of my favourite things to eat.  They’re not like normal cookies and biscuits.  They’re floury and buttery and taste amazing at any time of the day. They take a little while to make, but don’t they say, all good things come to those who wait’?  As an added bonus, these are egg-free too! 


Chicco doesn’t have a sweet tooth, but one thing he does enjoy are my shortbread cookies.  I have been making these for many years and they have always been a huge hit.  They’re not too sweet so you can have as many as you want!   The original recipe uses only plain flour (265g), but I like to combine corn flour with the plain flour as this makes them taste like they will melt in your mouth.  They can be shaped however you want, so have fun with your cookie cutters!  Or, if you prefer to make fingers, you can do that too. 


 200g Plain (All Purpose) Flour

65g Corn Flour (Corn Starch)

¼ tsp Salt

270g Unsalted Butter

65g Icing (Powdered) Sugar

1 tsp Vanilla Extract

1.       Cream your butter until it is smooth and light in colour. 

2.       Add the sugar and vanilla extract and continue to beat.

3.       Very gently add your flour(s) and salt.  Combine this together.  Do not overbeat. 

4.       Drop the mixture onto some cling film (Plastic wrap) and try and shape into a disk or flat rectangle,  so you can wrap it up completely. 

5.       Chill this in the fridge for an hour.  This will help the mix to firm up, so it is easier to shape. 

6.       Preheat your oven to 177c (350f) and line two baking sheets with parchment paper.

7.       Lightly flour your worktop and roll your chilled dough out to about half an inch thickness.  Then cut into whatever shapes you like.  Try and work quickly as the mix will start to heat up and become harder to work with. Shortbread2

8.       Place the cookies onto your baking sheets and chill in the fridge for about 15 minutes.  This will ensure the cookies don’t melt into a blob in the oven and instead will keep their shape.

9.       Bake for 8-10 minutes or until lightly golden.  Allow then to cool before eating.


These cookies don’t last long, but if you are able to exercise self-control (I can’t), they will keep for about a 5 days in an airtight container.  I’ve never kept them longer than that, but potentially I’m guessing they would last about a week and a half. 

There are a few variations to this recipe.  You can add chocolate chips, nuts, white chocolate, and dried fruit.  You can even dip the ends into melted chocolate, or ice patterns onto them.   Whatever suits you.

One thing that is consistent with this recipe though is that you will enjoy them!! 



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