Desserts
Desserts
Buttery shortbread
Shortbread uses a simple flour, butter, and sugar ratio for a tender crumb.
Category inspiration, not a photograph of this recipe. Recipes are AI-assisted and not independently kitchen-tested.
Let’s make it.
Mix
Beat butter and sugar until smooth, not extremely airy. Stir in vanilla and salt, then work in flour just until a soft crumbly dough forms.
Shape
Press evenly into a lined 20 cm square pan. Score into 12 pieces and prick lightly with a fork. Chill 20 minutes. Heat oven to 325°F / 160°C.
Bake
Bake 25–30 minutes until set and very lightly golden at the edges. The top should remain fairly pale, but there should be no raw-looking dough.
Cut and cool
While still warm, gently recut along scored lines. Cool completely in the pan before lifting out; shortbread is delicate when hot.
A little kitchen wisdomShortbread uses a simple flour, butter, and sugar ratio for a tender crumb. Mix only enough to bring it together.
Make it your own
Add finely grated citrus zest with the vanilla. Keep additions small so the dough still holds.
Build a skill while you cookFlaky pastry without the guesswork →
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