I have no idea where this recipe is from, but I have had it stuck in a homemade recipe book for years. I finally made a batch recently and it was so easy. I am not a baker. That takes special talent, which I do not have. The following directions are easy easy and if I can make delicious and very popular Shortbread cookies, so can you!
Preheat oven to 300 degrees.
You will need:
2 cups of all purpose flour
1 ¼ tsp salt
1 cup (2 sticks) unsalted butter
¾ cup confectioners’ sugar (or very fine sugar)
One 10″ springform cake pan
- Put flour and salt in a bowl and set aside.
- Melt butter on very low heat until it’s softened and pour into a large bowl. With an electric hand mixer, beat butter for 5 mins or till slightly fluffy. Then gradually add sugar, and beat the mix after each time.
- Then, slowly add the flour and salt mixture and mix till well combined, on a low speed.
- Butter a 10″ springform cake pan. Put dough in it and then carefully smooth it with a spatula, until the dough is evenly spread into the pan.
- Refrigerate for 20 mins.
- Remove from fridge and cut dough into 8 wedges with a pairing knife and using a wooden skewer, prick all over with holes, at ¼ ” intervals.
- Bake until slightly golden brown, about 1 hour.
- Transfer Shorbread to a cool surface and you can slice it some more before it cools down.
- The Shortbread is good for up to 2 weeks, in an airtight container.
P.S. I forgot to cut the wedges and prick it with holes before putting it in the oven. I wasn’t kidding when I said I am not a baker. But luckily, I had doubled checked the directions, when the shortbread was almost done, and so I quickly cut the wedges and pricked it with holes and it turned out just fine.
P.P. S. I used only organic indgredients. Taste just the same as the regular butter and sugar, Dad.