When it comes to effort-to-reward ratio, it’s hard to beat shortbread. This simple recipe calls for 5 ingredients, does not require a food processor, and yields a super delicious, rich and buttery cookie, perfect for gifting (or eating) all season long.
![Simple Classic Shortbread Recipe | Alexandra's Kitchen (1) Simple Classic Shortbread Recipe | Alexandra's Kitchen (1)](https://i0.wp.com/alexandracooks.com/wp-content/uploads/2021/12/boxedshortbreadoverhead_alexandraskitchen.jpg)
In October my dear neighbor turned 50. Knowing her love for Ted Lasso, I thought it would be fun to bake her some shortbread and pack it into a pink “biscuit” box. When I couldn’t find anything suitable to order, I searched for one I could craft, which led me to this lovely website and template, which I promptly printed, cut out, taped, and stuffed with a few bars of homemade “biscuits”.
As fun as it was to get lost in a little craft project, it was a bit of a pain, too — my flimsy printer paper couldn’t quite handle a full sheet of pink ink, and it wasn’t quite up for the box-making job either. As I pasted two sheets of paper together, I thought: Maybe I could have boxes made?
A little research led me to a site called Packola, which led to the creation of these Ted Lasso biscuit boxes, which you can order here. Boxes are sold in packs of 10 for $20. The simple shortbread recipe found below will be included. Shipping is free 🎉🎉🎉🎉
A Simple Classic Shortbread Recipe
When I set out to make a Ted Lasso “biscuit” recipe for my neighbor, I started with my favorite shortbread recipe: Melissa Clark’s Rosemary Shortbread, an astonishingly simple recipe made in the food processor. I knew I would omit the rosemary and honey, and I knew I would sprinkle it, as Ted Lasso does, with some sort of sugar out of the oven.
But I thought about making another change as well: swapping out some of the flour for cornstarch or rice flour, a move that would give the shortbread more of that melt-in-your-mouth texture. I referenced many recipes — Tartine’s, Milk Bar’s, Bouchon Bakery’s, The New York Times — all of which at their core are similar, the makeup being nearly equal parts by weight butter and flour, a smaller amount of sugar, a bit of salt, and sometimes some sort of starch.
What I found through my experiments is that swapping out some of the flour for cornstarch indeed led to a very tender and finely textured cookie. But what I also found, is that I actually prefer the density and richness of a shortbread cookie made without any starch.
In the end, the recipe below is simply Melissa’s without the rosemary and honey but with a splash of vanilla, which, I know, for some people is sacrilege. If you are using really good butter, I understand this logic — shortbread should be all about that really good butter and not clouded by other flavorings. But if you are not, I don’t see the harm, and I find the addition to be nice. Simply omit it if you are a shortbread purist.
One final note: The below recipe does not call for a food processor. Through my experiments, I found myself really liking Tartine’s mix-by-hand method. You will need room temperature butter, but if your butter is not very soft — as in mayonnaise soft — you can do what Tartine suggests: melt a small amount of it; then mix the melted butter with the softened butter. It works likes a charm!
I have made this shortbread recipe both ways — food processor and by hand — and I find there to be no difference in the texture of the cookie in the end. And as much as I love using my food processor, it’s nice having an alternative method. Find both methods in the recipe box below.
PS: 25+ Christmas Cookies
PPS: Easy, Festive (and Boozy!) Rum Balls
![Simple Classic Shortbread Recipe | Alexandra's Kitchen (2) Simple Classic Shortbread Recipe | Alexandra's Kitchen (2)](https://i0.wp.com/alexandracooks.com/wp-content/uploads/2021/12/stackedshortbread_alexandraskitchen.jpg)
How to Make Simple Classic Shortbread, Step by Step
First, gather your ingredients:
![Simple Classic Shortbread Recipe | Alexandra's Kitchen (3) Simple Classic Shortbread Recipe | Alexandra's Kitchen (3)](https://i0.wp.com/alexandracooks.com/wp-content/uploads/2021/12/ingredients_alexandraskitchen.jpg)
If your butter isn’t super soft — as in mayonnaise-y soft — you can melt 2 tablespoons of it…
![Simple Classic Shortbread Recipe | Alexandra's Kitchen (4) Simple Classic Shortbread Recipe | Alexandra's Kitchen (4)](https://i0.wp.com/alexandracooks.com/wp-content/uploads/2021/12/melting2tablespoons_alexandraskitchen.jpg)
… then stir it into the softened butter to combine. It really helps the butter transform into that very soft, whipped texture.
![Simple Classic Shortbread Recipe | Alexandra's Kitchen (5) Simple Classic Shortbread Recipe | Alexandra's Kitchen (5)](https://i0.wp.com/alexandracooks.com/wp-content/uploads/2021/12/mayonnaisebutter_alexandraskitchen.jpg)
Add the salt and stir to combine.
![Simple Classic Shortbread Recipe | Alexandra's Kitchen (6) Simple Classic Shortbread Recipe | Alexandra's Kitchen (6)](https://i0.wp.com/alexandracooks.com/wp-content/uploads/2021/12/saltadded_alexandraskitchen.jpg)
Then add the sugar and vanilla and stir again.
![Simple Classic Shortbread Recipe | Alexandra's Kitchen (7) Simple Classic Shortbread Recipe | Alexandra's Kitchen (7)](https://i0.wp.com/alexandracooks.com/wp-content/uploads/2021/12/sugarandvanilla_alexandraskitchen.jpg)
Finally, add the flour:
![Simple Classic Shortbread Recipe | Alexandra's Kitchen (8) Simple Classic Shortbread Recipe | Alexandra's Kitchen (8)](https://i0.wp.com/alexandracooks.com/wp-content/uploads/2021/12/flouradded_alexandraskitchen.jpg)
Stir until the mixture forms a crumbly dough:
![Simple Classic Shortbread Recipe | Alexandra's Kitchen (9) Simple Classic Shortbread Recipe | Alexandra's Kitchen (9)](https://i0.wp.com/alexandracooks.com/wp-content/uploads/2021/12/doughmixex_alexandraskitchen.jpg)
Pat the dough into an 8- or 9-inch baking dish:
![Simple Classic Shortbread Recipe | Alexandra's Kitchen (10) Simple Classic Shortbread Recipe | Alexandra's Kitchen (10)](https://i0.wp.com/alexandracooks.com/wp-content/uploads/2021/12/doughinpan_alexandraskitchen.jpg)
Then smooth with a bench scraper, if you wish:
![Simple Classic Shortbread Recipe | Alexandra's Kitchen (11) Simple Classic Shortbread Recipe | Alexandra's Kitchen (11)](https://i0.wp.com/alexandracooks.com/wp-content/uploads/2021/12/benchscraper_alexandraskitchen.jpg)
Transfer to the oven for 35 minutes:
![Simple Classic Shortbread Recipe | Alexandra's Kitchen (12) Simple Classic Shortbread Recipe | Alexandra's Kitchen (12)](https://i0.wp.com/alexandracooks.com/wp-content/uploads/2021/12/doughinpanfinal_alexandraskitchen.jpg)
![Simple Classic Shortbread Recipe | Alexandra's Kitchen (13) Simple Classic Shortbread Recipe | Alexandra's Kitchen (13)](https://i0.wp.com/alexandracooks.com/wp-content/uploads/2021/12/bakedshortbread_alexandraskitchen.jpg)
Sprinkle with sparkling sugar (or superfine or granulated), if you wish, then let cool for 30 minutes. Cut the shortbread with a knife while it’s still warm. It can stay in the pan for several hours (and even overnight) after this point, but it’s important to cut it while it’s warm. I find the shortbread to be even better on day two.
![Simple Classic Shortbread Recipe | Alexandra's Kitchen (14) Simple Classic Shortbread Recipe | Alexandra's Kitchen (14)](https://i0.wp.com/alexandracooks.com/wp-content/uploads/2021/12/sugaredandscored_alexandraskitchen.jpg)
![Simple Classic Shortbread Recipe | Alexandra's Kitchen (15) Simple Classic Shortbread Recipe | Alexandra's Kitchen (15)](https://i0.wp.com/alexandracooks.com/wp-content/uploads/2021/12/cutshortbread_alexandraskitchen.jpg)
Pack into pink boxes, if you wish.
![Simple Classic Shortbread Recipe | Alexandra's Kitchen (16) Simple Classic Shortbread Recipe | Alexandra's Kitchen (16)](https://i0.wp.com/alexandracooks.com/wp-content/uploads/2021/12/boxedangled_alexandraskitchen.jpg)
![Simple Classic Shortbread Recipe | Alexandra's Kitchen (17) Simple Classic Shortbread Recipe | Alexandra's Kitchen (17)](https://i0.wp.com/alexandracooks.com/wp-content/uploads/2021/12/stackedboxes_alexandraskitchen.jpg)
There are 10 boxes to a package. $20. Free Shipping.
![Simple Classic Shortbread Recipe | Alexandra's Kitchen (18) Simple Classic Shortbread Recipe | Alexandra's Kitchen (18)](https://i0.wp.com/alexandracooks.com/wp-content/uploads/2022/03/boxes_alexandraskitchen.jpg)
Simple, Classic Shortbread
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5 from 75 reviews
- Author: Alexandra Stafford
- Total Time: 45 minutes
- Yield: 18 pieces
Save Recipe
Description
Adapted from thisrosemary shortbread recipe via Melissa Clark.
Here, the rosemary and honey have been omitted, and I’m using a different method that does not require a food processor.If you wish to use a food processor, you’ll want your butter to be cold. Follow this method: Pulse together flour, sugar, and salt. Add butter, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don’t overprocess. Dough should not be smooth. Then skip to step 2 below.
Ingredients
- 1 cup(227 g) unsalted butter, room temperature
- 1 teaspoon(5 g) kosher salt
- 2/3 cup(134 g) granulated sugar
- 1.5 teaspoonsvanilla, optional
- 2 cups(256 g) all-purpose flour
- sparkling sugar, superfine sugar, or granulated sugar, for sprinkling, optional
Instructions
- Heat oven to 325ºF.If your butter is not very soft, melt two tablespoons of it. Place the remainder in a large bowl. Pour the melted butter into the bowl; then stir with a wooden spoon to combine or until the butter is the texture of mayonnaise. Add the salt and stir to combine. Add the sugar and vanilla if using; then stir again to combine. Finally, add the flour and stir just until the flour is absorbed — the dough will still be lumpy.
- Press dough into an ungreased (or parchment paper-lined for easy removal) 8- or 9-inch-square baking pan. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm. Sprinkle with a tablespoon or two of sparkling, superfine, or granulated sugar, if using.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American