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Shortbread {6 Servings}

Today I bring you two recipes of Shortbread: One you can share, and one you can keep to yourself (and maybe just one other person!)

shortbread for 6

Happy New Year everyone! Today I bring you an Holiday favorite: Shortbread.

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I don’t know about you, but this time of the year made me think even deeper about the essential things in my life and above-all the essential things I need to think about. About me, that’s what I can do to feel physically better: that comes to what can I mentally do to feel better.

That’s some deep s*** here guys! 😉 That’s something I know anyone should think about even when everything’s alright, just to check-in you know?

So to me, without getting into details, what it’s important to do is accepting not to be 100% efficient all the time, when my body is kind of out, and to accept to wait to see changes in other people instead of constantly be disappointed. It may or may not come, but at least at the end we know what to expect in the future. I know who I am, let’s find out how are the ones I care about.

If I’d say one more thing is that this website has been really positive for me so far, just to write down stuff to people I probably don’t know, but that feels great to share. Anyway, enough of that!

Why You’ll Love This Shortbread Recipe

shortbread for 6

I first made the recipe for 6 servings for Christmas. This-was-a-HIT! Everyone just loved it, and let me say that’s not always the case: I kind of have difficult taste buds in my family, so getting an ACE the afternoon before Christmas was a big deal for me. I made a similar recipe last year and the year before, but not quite: last December I thought about a way to make it more ‘mine’ and a more ‘chewy and crunchy’ kind of shortbread. I did it 😀

This recipe was really made with love, and with just a few ingredients:

ALL-purpose flour

OAT flour

Confectioner’s sugar

Butter

Light brown sugar

Vanilla and Salt

The oat flour and light brown sugar were my touch to this shortbread recipe. I feared the oat flour would give a too ‘healthy’ flavor for my family instead of a ‘buttery’ flavor, but that was perfect.

The light brown sugar contributes to the chewier texture and a little more Christmas flavor as it reminds (lightly) the molasses flavor.

What To Know To Make This Shortbread

  • With a fork, make indentations all around the edges: for looks
  • With a sharp knife, cut 6 equal wedges in the dough: you’ll need to do it again after baking as the shortbread will continue baking slightly due to the residual heat
  • Two baking temperatures: first 450°F to quickly set the dough (like a pie crust) and get a crunchy outside then 250°F to bake gently and have a chewy texture on the inside.
  • You don’t have to grease your pan: there’s enough butter in the dough (again, like a pie crust.)

 

Below you can find the recipe for 6 servings and if you click HERE, you’ll have the RECIPE FOR TWO SERVINGS.

Shortbread {6 servings}

This recipe was really created with love, and just a few ingredients.

Course Breakfast, Dessert, Snack
Keyword Christmas cookies, Shortbread
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings 6
Calories 420 kcal
Author Bites Of Baking

Ingredients

  • 120 g ALL-purpose flour 1 cup
  • 50 g OAT flour 1/2 cup
  • 80 g Confectioner’s sugar 1/2 cup + 2 tbsp
  • 20 g Light brown sugar 2 leveled tbsp
  • 1 pinch salt
  • 115 g Butter -room temperature- 1/2 cup
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 450°F (225°C).

  2. In a medium bowl with a hand-mixer or stand mixer with paddle attachment, mix the flours , sugars and salt.

  3. Gradually beat in the room temperature butter and vanilla extract and mix until combined and smooth.

  4. Press the dough in a 7-inch springform pan, with the edges that comes up a little.

  5. With a fork, make indentations all around the edges like for this shortbread cake (see picture). 

    With a sharp knife, cut 6 equal wedges in the dough: you’ll need to do it again after baking as the shortbread will continue baking slightly due to the residual heat.

    shortbread for 6
  6. Bake for 5 minutes, then turn your oven down to 250°F (120°C) and bake 15 minutes.

  7. Remove from the oven, and cut again the wedges. Let cool and enjoy!

Recipe Notes

*Can be kept at room temperature for at least one week.

 

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