Buttery shortbread
7
- Prep Time15 min
- Total Time15 min
- Makes24 bars
Andreas Trauttmansdorff
Ingredients
3/4 cup unsalted butter, at room temperature
1/2 cup sifted icing sugar
1/4 tsp salt
1 tsp vanilla
1 1/4 cups all-purpose flour
Instructions
Preheat oven to 300F (150C). Lightly coat an 8-inch (2-L) square baking pan with butter. In a medium-size bowl, using an electric mixer or wooden spoon, beat 3/4 cup (175 mL) butter until smooth. Gradually beat in sugar and salt until evenly mixed. Beat in vanilla. Using a wooden spoon, stir in flour just until evenly mixed.
Scrape dough into pan. Lightly flour fingers, then evenly press into pan. Bake in centre of preheated oven until centre is light golden, 35 to 40 minutes. Remove pan to a rack. Using a fork, prick in several places or at 1/2-inch (1-cm) intervals, then cut into bars. Cool completely in pan. Refrigerate up to 2 weeks or freeze up to 2 months.
Nutrition (per serving)
Calories 83, Protein 0.7g, Carbohydrates 7.2g, Fat 5.8g, Fibre 0.2g, Sodium 25mg.
This easy press-in-the-pan shortbread is a classic! Nibble on a delectable piece with a mug of warm mulled wine or your morning coffee.
Fragrant Rosemary
Omit vanilla and stir 1 tbsp (15 mL) finely chopped rosemary leaves into flour before adding. Before baking, randomly press small rosemary sprigs into dough.
Lemon-Poppy Seed
Stir 1 tbsp (15 mL) each poppy seeds and finely grated lemon peel into flour before adding.
Chocolate Shortbread Bars
Stir 1/3 cup (75 mL) cocoa powder into flour before adding. Bake as directed.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.