Classic Shortbread Cookies

by - December 17, 2018

Buttery and crumbly shortbread cookies.  Simple and easy recipe. Just only four ingredients used.  I love to bake this time of year as I know Christmas is just around the corner.

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Classic Shortbread Cookies Recipe

Yields:  24 cookies


220g all-purposed flour

150g salted butter, room temperature
1/4 tsp sea salt
50g brown sugar (please add more if you prefer sweeter)

Utensils:  baking tray & 8” square pan


  1. Line the 8” square pan will parchment paper.
  2. Sift flour and keep aside.
  3. In a bowl of electric mixer, beat butter, salt and sugar till creamy at medium speed.  
  4. Gradually add in the flour with very low speed until combine. 
  5. Press the dough into the lined 8” square pan.  Remove the dough together with parchment paper from the pan.  Cover the top with cling film. Fold in the hanging parchment papers and using rolling pin to smooth the top.  
  6. Refrigerate for 15 – 20 mins.   
  7. Preheat oven to 160C.
  8. Transfer the dough onto the baking tray. Remove the cling film and cut the dough into your desired size with a straight knife. Using fork to prick over.
  9. Bake at preheated oven for 25 - 30 minutes.
  10. Let the shortbread cool on baking tray for 5 minutes before transferring to a wire rack to cool completely.  Store in airtight container.

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