Classic Buttery Shortbread Cookies
Equipment
Ingredients
Shortbread Dough
all-purpose flour (cold)
250 g
unsalted butter (cold, cubed)
175 g
caster sugar (fine)
75 g
Instructions
Preheat the oven
Preheat your oven to 170°C to ensure even baking temperature.
Combine the ingredients
In a large bowl, mix the cold butter cubes with flour and sugar until the mixture forms a smooth dough.
Roll out the dough
Roll the dough to about 1 cm thickness on a lightly floured surface or using a rolling mat with guides.
Cut the cookies
Use cookie cutters to cut shapes from the rolled dough and transfer them to a lined baking sheet.
Bake the shortbread
Bake the cookies for 15-20 minutes until they turn a light golden color at the edges.
Cool the cookies
Allow the shortbread to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Original recipe
Storage
Store in an airtight container. Cookies keep fresh for up to 2 weeks at room temperature or 6 months in freezer.
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