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How to make it

  • Cream butter until smooth, add sugar and salt and cream a bit further, but do not beat ferociously as you do not want to incorporate air. Mix in all additions, one at a time, and fold in the flour gently but well.
  • Wrap dough as a flat disc and refrigerate for 2 hours.
  • You may do any number of things with this shortbread. I like to roll it out (sheet) between two pieces of parchment so as to get an even cookie without adding any more flour, which will make this cookie tough. If you sheet the dough, you may use any shape cutter. Shortbread can also be re-sheeted this way until you have no more dough.
  • You may also roll it in a log and chill or freeze log, baking only what you need when inspiration strikes you. If you go the log route, you may want to roll log in raw or turbinado sugar and then slice. Slice rounds no thicker than 1/2 inch.
  • Preheat oven to 300°F or 150°C.
  • Place cookies on a parchment or silpat lined baking sheet. If the bottom of your oven runs hot, double pan to ensure safety of your cookies. Set first timer for 15 minutes, at which time turn pan around to get an even bake. Set second timer for 8 to 12 minutes, but depending on your oven they may need a little more time.
  • With shortbread it is very important that a low and slow bake takes place and that the cookie is evenly dark golden. Color is flavor here. Think of it this way: In shortbread, your aim is to confit the butter.
  • Shortbread will keep two days at room temperature, although they are best eaten the day they are baked.

Reviews & Comments 10

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  • mermaid9955 1 month ago
    Well, this was a disaster. I tried to roll the dough out after chilling for two hours, but it just kept crumbling, so I let it warm up to soften a bit, and then it rolled fine. I cut my shapes, and tried to remove the extra dough, and I couldn't pick up the shapes, they just stuck to the paper because the dough was so wet. I got so frustrated, that I just decided to put the cutter on the cookie sheet directly, and moosh the dough into that shape - which actually worked ok. I put the sheet in the oven, and after the first 15 minutes, all of the cookies had melted together into a super cookie. I threw them all out. NEVER AGAIN
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    " It was excellent "
    lunasea ate it and said...
    Wow - being a big shortbread fan, this recipe really caught my eye. Your hazelnut/coriander add is very intriguing and I will be giving this a try. Thanks for the recipe. :) Vickie
    Was this review helpful? Yes Flag
    " It was excellent "
    jett2whit ate it and said...
    I love shortbread cookies!!
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  • 22566 6 years ago
    Pretty Cool Cookie!!


    Kind Regards
    Was this review helpful? Yes Flag
    " It was excellent "
    chef_irish ate it and said...
    Beautiful Recipe!!! Thanks for Sharing!
    High 5
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  • borinda 6 years ago
    Lovely recipe and I also appreciate the suggested variations. Definitely one to get around to making.
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    I love shortbread cookies and the addition of the hazelnuts and coriander is a nice touch.
    Five forks and a smile :)

    Was this review helpful? Yes Flag
    " It was excellent "
    cookinggood ate it and said...
    Thanks for the recipe. Nothing better than good shortbread! Gets my 5.
    Was this review helpful? Yes Flag
    " It was excellent "
    lanacountry ate it and said...
    Good shortbread Ashley..thanks! 55555 :)
    Was this review helpful? Yes Flag
    " It was excellent "
    chefelaine ate it and said...
    Great recipe, and thank you! HIGH FIVE! :+D
    Was this review helpful? Yes Flag

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