The Ultimate UK All-Butter Shortbread Recipe – A Crumbly Love Affair
There’s something magical about biting into a buttery, crumbly shortbread cookie that melts in your mouth like a dream. It’s one of those treats that feels both fancy and comforting—like having afternoon tea with the Queen, but also in your PJs. And when it comes to UK-style all-butter shortbread, it’s pure, unadulterated bliss.
Today, I’m spilling the buttery secrets to making the best UK all-butter shortbread cookies ever. Warning: Your taste buds might just fall in love.
The Shortbread Origin Story – A Scottish Love Affair
Shortbread dates back to Scotland, where they knew how to do butter right. It was once a luxurious treat reserved for holidays and celebrations—because nothing says “I’m celebrating” quite like excessive amounts of butter. Traditional Scottish shortbread only uses three ingredients: butter, sugar, and flour. It’s simple, it’s elegant, and it’s unapologetically rich.
But we’re not just making any shortbread—we’re going for the UK all-butter shortbread, which means we’re leaning into that rich, creamy goodness. Let’s get baking!
Ingredients:
- 1 cup (225g) unsalted butter, softened (the star of the show)
- 1/2 cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour
- 1/4 cup (30g) cornstarch (for that soft, melt-in-the-mouth texture)
- A pinch of salt (to enhance the butter flavor)
- Optional: A sprinkle of sugar on top for that little extra sparkle
Instructions:
Step 1: Butter Makes Everything Better
Start by preheating your oven to 300°F (150°C). Line a baking sheet with parchment paper and mentally prepare yourself for buttery greatness.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. This is where your shortbread dreams come alive, so don’t rush it. Think of it as whipping happiness into your cookies.
Step 2: Flour Power
Sift together the flour, cornstarch, and salt. Gradually add the dry ingredients to your butter-sugar mix. Keep mixing until it comes together as a smooth dough. If it looks crumbly at first, don’t panic—that’s just the dough playing hard to get. It’ll come together with a bit of gentle persuasion (aka kneading).
Step 3: Shape That Dough
Transfer the dough onto a floured surface and roll it out to about 1/2 inch thickness. You can cut the cookies into classic rectangles or get fancy with cookie cutters—hearts, stars, corgis... whatever your buttery heart desires.
Place the cookies on the baking sheet and poke a few holes with a fork for that traditional look. Plus, it makes them look all classy and authentic.
Step 4: Chill Out
Pop the baking sheet into the fridge for about 20 minutes. This step ensures the cookies hold their shape and don’t turn into sad butter puddles.
Step 5: Bake to Perfection
Bake the cookies for 25–30 minutes or until they’re a pale golden color. Don’t let them get too brown—shortbread should be more golden princess than toasted marshmallow.
Step 6: The Great Cool Down
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Resist the urge to eat them immediately—you want them to firm up a bit.
The Grand Finale – Taste Test
Finally, grab a cup of tea (or whatever makes your soul happy) and savor your perfectly crumbly, buttery shortbread. That first bite should be soft but crisp, rich yet light, and, most importantly, worth every calorie.
Why You’ll Love These Cookies
These cookies are the perfect mix of tradition and indulgence. They’re simple yet luxurious, and they taste like buttery love on a plate. Plus, they’re so easy to make that you’ll wonder why you ever bought store-bought ones.
Final Words of Wisdom
The secret to perfect shortbread lies in quality butter and a little bit of patience. So, the next time you’re craving something sweet and comforting, whip up a batch of these all-butter shortbread cookies. You deserve it!
Happy baking—and may your cookies always be buttery and your tea always warm! 🍪🍵
Haru💁
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