Butter Shortbread

Vegetarian
Butter Shortbread
45 min.
16
188kcal

Suggestions


Indulge in the delightful simplicity of homemade Butter Shortbread, a classic treat that has stood the test of time. Perfectly vegetarian and irresistibly buttery, this recipe is a must-try for anyone who appreciates the art of baking. With just a handful of ingredients, you can create a melt-in-your-mouth dessert that is sure to impress family and friends alike.

Imagine the aroma of freshly baked shortbread wafting through your kitchen, inviting everyone to gather around for a sweet moment of joy. This recipe yields 16 perfectly portioned wedges, making it ideal for sharing at gatherings, tea parties, or simply enjoying with a cup of your favorite beverage. Each bite offers a delightful balance of rich flavor and crumbly texture, with a touch of sweetness from the coarse sugar sprinkled on top.

Ready in just 45 minutes, this Butter Shortbread is not only quick to prepare but also easy to store, allowing you to make it ahead of time and savor it for days. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is straightforward and rewarding. So, roll up your sleeves and get ready to create a batch of these delectable treats that will surely become a cherished favorite in your home!

Ingredients

  • cups flour 
  • 0.5 cup granulated sugar 
  • 0.3 teaspoon salt 
  • tablespoons sugar (sometimes called sparkling sugar)
  • cup butter unsalted cold cubed

Equipment

  • bowl
  • frying pan
  • oven
  • cake form
  • stand mixer

Directions

  1. Preheat oven to 32
  2. Put flour, butter, granulated sugar, and salt in the bowl of a stand mixer.
  3. Mix on low speed until blended, then increase to medium and mix until dough is no longer crumbly and just comes together.
  4. Press dough evenly into a 9-in. round cake pan.
  5. Sprinkle with coarse sugar.
  6. Bake until golden brown, 30 to 40 minutes.
  7. Cut still-warm shortbread with a fork, tines down, into 16 wedge-shape pieces with shaggy edges. Cool completely, then invert pan onto a work surface and carefully separate cookies.
  8. *Find coarse sugar in the baking aisle.
  9. Make ahead: Up to 5 days. Store airtight up to 1 week.

Nutrition Facts

Calories188kcal
Protein3.64%
Fat55.15%
Carbs41.21%

Properties

Glycemic Index
13.45
Glycemic Load
14.04
Inflammation Score
-3
Nutrition Score
2.7643478473891%

Nutrients percent of daily need

Calories:188.44kcal
9.42%
Fat:11.69g
17.98%
Saturated Fat:7.31g
45.7%
Carbohydrates:19.65g
6.55%
Net Carbohydrates:19.23g
6.99%
Sugar:7.79g
8.65%
Cholesterol:30.5mg
10.17%
Sodium:38.29mg
1.66%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.73g
3.47%
Vitamin B1:0.12mg
8.22%
Selenium:5.49µg
7.84%
Folate:29.02µg
7.25%
Vitamin A:354.55IU
7.09%
Manganese:0.11mg
5.38%
Vitamin B2:0.08mg
4.91%
Vitamin B3:0.93mg
4.64%
Iron:0.73mg
4.07%
Vitamin E:0.34mg
2.26%
Phosphorus:20.28mg
2.03%
Fiber:0.42g
1.69%
Vitamin D:0.21µg
1.42%
Copper:0.03mg
1.27%
Source:My Recipes