Brown Sugar Shortbread

Vegetarian
Brown Sugar Shortbread
45 min.
10
297kcal

Suggestions


Indulge in the delightful world of homemade desserts with this irresistible Brown Sugar Shortbread recipe. Perfectly suited for vegetarians, this treat is not only easy to make but also a crowd-pleaser that will leave your guests asking for seconds. With a preparation time of just 45 minutes, you can whip up a batch of these buttery, melt-in-your-mouth shortbreads in no time.

What sets this shortbread apart is the rich flavor of light brown sugar or muscovado sugar, which adds a subtle caramel note that beautifully complements the buttery goodness. The combination of all-purpose flour and cornstarch creates a tender texture that crumbles delightfully with each bite. Whether you're hosting a tea party, celebrating a special occasion, or simply treating yourself, these shortbreads are the perfect accompaniment to a warm cup of tea or coffee.

With only a handful of ingredients and simple steps, this recipe is ideal for both novice bakers and seasoned pros. The shortbread can be easily stored in an airtight container, making it a convenient option for those unexpected cravings or as a sweet gift for friends and family. So, roll up your sleeves and get ready to create a delicious dessert that will surely become a favorite in your home!

Ingredients

  • 0.3 cup cornstarch 
  • 1.7 cup flour all-purpose
  • 0.5 cup g muscovado sugar light packed
  • pinch salt 
  • cup butter unsalted at room temperature (2 sticks)

Equipment

  • bowl
  • frying pan
  • oven
  • hand mixer
  • wooden spoon
  • springform pan

Directions

  1. Position a rack in the center of the oven and preheat to 350 degrees. Lightly butter a 9- to 9 1/2 inch springform pan.
  2. Beat the butter in a medium bowl with an electric mixer set at high speed until smooth, about 1 minute.
  3. Add the sugar and beat until the mixture is light in color and texture, about 2 minutes. Using a wooden spoon, stir in the flour, cornstarch, and salt. Press the dough evenly into the pan. Using the tines of a fork, press around the perimeter of the dough. Prick the dough, reaching down to the bottom of the pan, into 10 equal wedges.
  4. Bake until lightly browned, about 30 minutes. Cool completely in the pan.
  5. Remove the sides of the pan.
  6. Cut the shortbread into wedges, following the perforations in the dough. (The shortbread can be stored in an airtight container for up to 5 day.)
  7. Reprinted with permission from Tea and Cookies by Rick Rodgers, © 2010 Harper
  8. Collins

Nutrition Facts

Calories297kcal
Protein3.17%
Fat55.96%
Carbs40.87%

Properties

Glycemic Index
7.5
Glycemic Load
11.5
Inflammation Score
-4
Nutrition Score
4.0121739273486%

Nutrients percent of daily need

Calories:296.65kcal
14.83%
Fat:18.62g
28.64%
Saturated Fat:11.69g
73.08%
Carbohydrates:30.6g
10.2%
Net Carbohydrates:30g
10.91%
Sugar:10.74g
11.93%
Cholesterol:48.81mg
16.27%
Sodium:10.25mg
0.45%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.37g
4.74%
Vitamin A:567.27IU
11.35%
Vitamin B1:0.16mg
10.98%
Selenium:7.54µg
10.77%
Folate:38.92µg
9.73%
Manganese:0.15mg
7.62%
Vitamin B2:0.11mg
6.51%
Vitamin B3:1.25mg
6.26%
Iron:1.07mg
5.94%
Vitamin E:0.54mg
3.59%
Phosphorus:28.94mg
2.89%
Fiber:0.6g
2.4%
Vitamin D:0.34µg
2.27%
Copper:0.04mg
2.05%
Calcium:17.79mg
1.78%
Vitamin K:1.65µg
1.57%
Magnesium:6.16mg
1.54%
Vitamin B5:0.13mg
1.31%
Potassium:42.5mg
1.21%
Zinc:0.17mg
1.15%
Source:Epicurious