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Shortbread Cookies
Prep Time
20 mins
Cook Time
45 mins
Chill Time
1 hr
Total Time
2 hrs 5 mins
 

Makes about 36 rectangular cookies (9" x 9" pan)

Course: Dessert, Snack
Cuisine: Western
Author: Shiokman Eddie
Ingredients
  • 300 g salted butter (softened at room temperature)
  • 100 g icing sugar (powdered sugar)
  • 1 tsp vanilla extract
  • 400 g plain flour
  • 100 g corn starch (cornflour)
Instructions
  1. Cream butter and sugar until pale yellow
  2. Add vanilla extract and mix evenly
  3. Sieve plain flour and corn starch
  4. Mix everything together by hand until the dough comes together
  5. Knead the dough and wrap it up in cling wrap
  6. Chill it in the fridge for 1/2 hour
  7. Remove dough from fridge and gently press evenly in a 9" x9" baking pan
  8. Measure 2 1/4 " x 3/4" and score the dough with a cutter
  9. Poke holes into each rectangular shaped cookie with a fork

  10. Bake in pre-heated oven at 160C for 40 mins

  11. Remove and cool on a cooling rack before cutting

Recipe Notes

Pro Tips & Notes

  • Use good-quality salted butter for the best flavour.
  • Chilling the dough makes it easier to handle and helps prevent spreading.
  • Do not overbake — shortbread should be pale golden, not dark brown.
  • Store in an airtight container at room temperature for up to 2 weeks. They stay crisp and delicious!