Two Servings Shortbread: super quick and just the right amount of sweet you need!
For the afternoon before Christmas -for our usual ‘family reunion’, I made a great shortbread ‘cake’: HERE is the recipe {for 6 servings}.
One week after Christmas, I planned to recreate what I had loved the most during this great time/week of the year. First things: Cosiness and shortbread!
That’s why I created the same recipe but for two. That way you can share it with one loved one or just keep the second one –you can keep covered at room temperature for at least one week- and this my friends, is just so cool.
I’m gonna repeat myself if you read the related post, but in case you didn’t, here are some reminders:
Why You’ll Love This Shortbread Recipe
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
- Two baking temperatures: first 232.22 degrees Celsius">450°F to quickly set the dough (like a pie crust) and get a crunchy outside then 121.11 degrees Celsius">250°F to bake gently and have a chewy texture on the inside.
- How to make it for two: choose two little 4-inch springform pans like this one
- You don’t have to grease your pans: there’s enough butter in the dough (again, like a pie crust.)
Enjoy and Happy Baking!
Shortbread {For Two}
This recipe was really created with love, and just a few ingredients
Ingredients
- 60 g ALL-purpose flour 1/2 cup
- 25 g OAT flour 1/4 cup
- 40 g Confectioner’s sugar 1/4 cup + 1 tbsp
- 10 g Light brown sugar 1 leveled tbsp
- 1 pinch salt
- 57 g butter -room temperature- 1/4 cup
- 1/4 teaspoon vanilla extract
Instructions
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Preheat the oven to 450°F (225°C).
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In a medium bowl with a hand-mixer or stand mixer with paddle attachment, mix the flours , sugars and salt
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Gradually beat in the room temperature butter and vanilla extract and mix until combined and smooth
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Press the dough in two 4-inch springform pans, with the edges that comes up a little
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With a fork, make indentations all around the edges like for this shortbread cake (see picture).
Make an indentation with a Christmas cookie cutter, if desired (see pictures above with the Christmas tree).
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Bake for 3 minutes, then turn your oven down to 250°F (120°C) and bake 8 minutes
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Remove from the oven, and make again the indentation from a Christmas cookie cutter, if desired . Let cool and enjoy