HOMEMADE SHORTBREAD

Here’s a classic homemade shortbread recipe — buttery, crumbly, and perfect with tea or coffee!

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🧈 Traditional Shortbread Cookies

Ingredients (makes about 20 cookies):

• 1 cup (2 sticks / 226g) unsalted butter, softened

• ½ cup (60g) powdered sugar (aka icing sugar)

• 2 cups (240g) all-purpose flour

• ¼ tsp salt (skip if using salted butter)

• Optional: 1 tsp vanilla extract or zest of 1 lemon/orange

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Instructions:

1. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.

2. Cream the butter and sugar:

   • In a large bowl, beat the butter and powdered sugar together until smooth and fluffy (2–3 minutes).

   • Add vanilla or citrus zest if using.

3. Add the flour and salt:

   • Mix in the flour and salt until the dough just comes together. Don’t overmix.

   • The dough should be soft but not sticky. If too dry, add a teaspoon of milk.

4. Shape the dough:

   • Pat the dough into a disk, roll out to ½-inch (1.2 cm) thick on a floured surface.

   • Cut into fingers, rounds, or use cookie cutters. You can also press it into a baking pan and score the surface.

5. Chill (optional but helps shape):

   • Chill shaped dough in the fridge for 15–20 minutes to help prevent spreading.

6. Bake:

   • Bake for 15–20 minutes, or until the edges are just turning golden.

   • Don’t overbake — shortbread should stay pale.

7. Cool and enjoy:

   • Let cool on the baking sheet for 5 minutes, then transfer to a rack.

   • Optionally, dust with powdered sugar while warm.

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🍫 Variations:

• Add mini chocolate chips or chopped nuts.

• Dip cooled cookies in melted chocolate.

• Use brown sugar for a slightly caramel flavor.

• Sprinkle with coarse sugar before baking for crunch.

Would you like a gluten-free version or one with a twist like lavender or matcha?