Shortbread Cookies
A classic buttery and flaky shortbread cookie recipe using only 3-ingredients to create a melt in your mouth experience.
Servings: 20 cookies
Calories: 148kcal
Equipment
- Oven
- Measuring Cups
- Large Sieve
- Fork
- Pastry Cutter (optional)
- 8" X 8" glass baking dish
Ingredients
- 1 cup unsalted butter at room temp
- 2 ½ cups pastry flour
- ½ cup icing sugar
Instructions
- Preheat oven to 300 degrees
- In a large bowl add butter cubed
- Place large sieve over the bowl and add flour and icing sugar to sieve
- Run flour and icing sugar through sieve to ensure well blended and no lumps
- Blend by hand the icing sugar and flour into the butter until it forms an oatmeal like texture
- Knead mixture to form a large ball
- Bake for 30 minutes or until cookies are firm to the touch and only just starting to brown on the bottom
- Remove cookies from the oven and using a sharp knife cut into even squares. Let cool completely before eating.
Notes
The cookies are best served cold.
Store in an airtight container for up to 2 weeks. An old cookie tin lined with wax paper works best.
Nutrition
Serving: 1cookie | Calories: 148kcal | Carbohydrates: 14.42g | Protein: 1.71g | Fat: 9.35g | Saturated Fat: 5.9g | Polyunsaturated Fat: 0.41g | Monounsaturated Fat: 2.4g | Trans Fat: 0.37g | Cholesterol: 24mg | Sodium: 73mg | Potassium: 19mg | Fiber: 0.4g | Sugar: 2.5g | Vitamin A: 600IU | Vitamin C: 0mg | Calcium: 10mg | Iron: 0.7mg