Crumbly buttery bars of shortbread make afternoon tea time something to look forward to. This version of shortbread is easy to make (hence, ‘fail-proof’ in the title), and can also be given as a thoughtful gift.
How to make fail-proof shortbread: key tips
This recipe uses a whole 250g block of butter to achieve its buttery texture. Make sure that you soften it to room temperature before beating, so that it will combine easily with the other ingredients.
In step 3, only combine the flours with the creamed butter mixture until just combined. You won’t want to stir too much or the overworked flour will make your shortbread too dense. Also, knead it just until the dough becomes smooth.
Once rolled out, you can cut your shortbread into fancy shapes, or just simple bars, it’s up to you. If you need to re-roll the dough, keep any handling to a minimum so the dough doesn’t become overworked.
Browning is an enemy of shortbread, as the aim is to achieve a tender crumb, so only bake until the biscuits are very light golden around the edges.
Key ingredients in this fail-proof shortbread recipe
Butter maketh the shortbread. Whether you use salted or unsalted butter is up to you. See more about this in the recipe notes below.
Cornflour gives shortbread that melt-in-your-mouth texture, as it reduces the gluten development of the dough, which leads to a more delicate and tender crumb.
Caster sugar dissolves more quickly than regular white sugar, making the sweetness in the shortbread more consistent. Meanwhile, vanilla essence adds richness and a greater depth of flavour to the sugary buttery dough.
Try some more of our delicious shortbread recipes, as well as this kid-friendly chocolate shortbread.
This recipe was originally submitted by avly, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 2 1/2 cup Woolworths Plain Flour
- 1 tbs cornflour
- 1/3 cup caster sugar
- 250 g butter
- 1/2 tsp vanilla essence
- 1 tbs caster sugar to coat
Method
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Step 1Using electric beaters, soften the butter in a bowl.
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Step 2Add the caster sugar and vanilla and combine, using the beaters, until the ingredients are light and fluffy.
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Step 3Sift the plain flour and the cornflour into the creamed butter mixture, then combine using a metal spoon.
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Step 4Turn the mixture out onto a lightly floured surface and gently knead until smooth.
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Step 5Roll out the dough with a rolling pin covered in flour to about 1 cm in thickness, then press out shapes using biscuit cutters of choice.
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Step 6Place the shortbread onto trays covered with baking paper, and sprinkle with a little extra caster sugar if desired.
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Step 7Bake at 160C for 25 minutes.
Recipe Notes
What does sprinkling sugar on top of shortbread do?
Sprinkling sugar on top of shortbread gives it a decorative, sparkly touch, and adds a sweet crunch when biting into the buttery biscuit. The sugar also has another role in that it can prevent the shortbread from puffing up too much while it is baking.
Can I use unsalted butter for this shortbread?
This is actually preferred by a lot of bakers. The reason being is that regular butter brands can contain varying levels of salt, and the salt can affect the shortbread’s flavour profile. If you use a block of unsalted butter and then add a pinch of salt when creaming the butter and sugar, you may be able to achieve a more desired flavour.
Can I freeze this fail-proof shortbread?
Yes, in fact shortbread freezes very well. Place your shortbread shapes in an airtight container between layers of baking paper and freeze for up to 2 months. You can also freeze the cut-out shapes of uncooked shortbread dough (without the sugar on top). Freeze them on the trays, then place the shapes in an airtight container and return to the freezer. When ready to bake, arrange them on baking trays and bake from frozen.
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