Classic Shortbread

Tea and Shortbread

Tea and Shortbread

Tea Time is a wonderful time of day and shortbread cookies/biscuits are one of my favorite treats to enjoy with my tea. This is my favorite recipe for shortbread. It came with the thistle mold I purchased through the online store Brown Bag.

  • 1/2 cup butter, room temperature
  • 1/3 cup powdered sugar, unsifted
  • 1/4 tsp vanilla
  • 1 cup flour, unsifted

Preheat your oven to 325 degrees.

You can cream your butter with a mixer if you like, but I find I prefer using my wooden spoon from start to finish on this batter. Cream the butter until it is light. Cream in the powdered sugar, then the vanilla. Now work in the flour. Knead the dough on an unfloured board until nice and smooth.


Spray the shortbread pan very lightly with a non stick vegetable oil spray.


Firmly press the dough into the shortbread pan. Prick the entire surface with a fork, and bake the shortbread in the pan at 325 degrees for about 30-35 minutes, or until lightly browned.


Let the shortbread cool in its pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wooden cutting board. If the shortbread does not come right out, tap one edge of the pan.


Cut the shortbread into serving pieces while it is still warm. If it cools too much it will crumble when you try to cut it. A trick I learned to be able to get the pieces cut neatly is to use my pizza cutter. This batch turned out beautifully and was quite tasty! Using this size pan you get 8 beautiful servings of shortbread.


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