shortbread recipe

Scottish Shortbread Cookies are blissfully delicious. Made from just a few ingredients, these soft and moist yet ultra crumbly cookies are the perfect dessert that goes great with a warm drink!

Scottish Shortbread

all-purpose flour

butter

+ 1/2 teaspoon caster sugar (see notes)

First, cut the butter up into small pieces....

First, cut the butter up into small pieces. Place it and 1/2 cup of the caster sugar into a mixing bowl.

Mix the sugar and butter together with the...

Mix the sugar and butter together with the normal beaters of your electric mixer for around 5 minutes until creamy in consistency.

Then add the flour in small increments while...

Then add the flour in small increments while you continue to mix until everything is well combined. Set the mixer aside. The dough will look quite crumbly but you should be able to easily press the crumbles together with your hands so that they adhere to one another.

Lightly grease a baking pan with approximate dimensions...

Lightly grease a baking pan with approximate dimensions of 11 x 7.5 inches (slightly bigger will also work).

Add the crumbly dough to the baking pan...

Add the crumbly dough to the baking pan and lightly press it into place. You want to be gentle here since pressing too hard can affect the consistency of the shortbread and make it denser (which we don't want).

Poke the top of the dough with a...

Poke the top of the dough with a fork in even rows (approximately 1/3 deep). Then sprinkle the 1/2 teaspoon of caster sugar (more or less to taste) on top of the dough.

Place the baking pan with the dough into...

Place the baking pan with the dough into the fridge for 20 minutes.

In the meantime, preheat the oven to 350...

In the meantime, preheat the oven to 350 degrees Fahrenheit.

Remove the baking pan from the fridge and...

Remove the baking pan from the fridge and place it in the middle rack of your oven. Bake the shortbread for around 20-25 minutes until fully cooked and the edges just start to brown. Keep in mind, that the top of the shortbread is not supposed to brown!

Remove the shortbread from the oven and let...

Remove the shortbread from the oven and let it cool in the pan. Once cooled, cut the shortbread into fingers and store them in an airtight container where they will last for around 2 weeks.

It may look impressive (and daunting), but this classic Millionaire Shortbread recipe is insanely easy to bake at home. It starts with a perfect and simple buttery shortbread base. On top: a 2-ingredient caramel that starts with pre-made candies. To top it all off, a layer of decadent chocolate sprinkled with flaky sea salt.

Millionaire Shortbread

c. (2 sticks) butter, softened

c. sugar

pure vanilla extract

c. all-purpose flour

kosher salt

(11-oz.) packages caramel squares

heavy cream

c. semisweet chocolate chips

Flaky sea salt,

Preheat oven to 300°. Line a 13"-x-9" pan with parchment paper and spray with cooking spray. Make shortbread layer: Cream softened butter with sugar until light and fluffy. Add flour and vanilla and mix until a bread crumb texture forms.&nbsp;

Press mixture into a prepared pan and prick all over with a fork.&nbsp;

Bake until lightly golden, 30 minutes. Let cool completely.&nbsp;

Make caramel layer:&nbsp;in a small saucepan over medium-low heat, stir caramels and cream together until melted, 10 minutes. Pour over cooled shortbread crust.&nbsp;

Make chocolate layer: Melt chocolate in microwave in 30 second intervals and stir until smooth. Pour over caramel layer.&nbsp;

Refrigerate 20 minutes until firm, then slice into bars. Top with flaky sea salt.&nbsp;

Delicious!!!  Easy to make, crunchy shortbread and chewy caramel. Doesnt get better than this.

Turned out great, taste just like the candy bar!

They are good if you like very sugary desserts.  I had them in the fridge for 20 min.  The shortbread was hard as a rock but the caramel was runny.  Let them sit out for over an hour.  The shortbread is fine but the caramel runs over the sides and it is basically a mess.  I am praying it is less of a mess in the morning because I am afraid I will have to toss the while thing . . . I have never run into this before so I am very disappointed.

OMG- Love these bars! I’m a Choco-Holic and these bars had me coming back for more!! Fun Dessert, although a tad messy- they are worth it💗

Is there anything better than buttery shortbread? Yes, these chocolate-dipped shortbread cookies! They're light, sweet, crumbly, and oh-so-chocolatey.

Chocolate-Dipped Shortbread Cookies

sugar, plus more for rolling

flour

vanilla

chocolate chips, melted

Preheat the oven to 350 degrees Fahrenheit (175°C) and line a cookie sheet with parchment paper.

Combine the butter and sugar until light and fluffy. Then, add vanilla and stir.

Add the flour to the butter-sugar mixture and gently mix until it's almost incorporated. It should be slightly shaggy (not smooth).

Pour the dough onto a lightly floured surface and gently press it until it comes together.

Portion the dough into 1/2-inch balls and roll them in sugar, coating them well. Then, place them an inch apart on the baking sheet.

Flatten the dough balls slightly with a fork or the bottom of a glass.

Bake for 12 to 15 minutes, but check them after 10 minutes. When ready, they should be very lightly golden at the edges with a puffy middle.

Remove the baking sheet from the oven and let them cool for 5 minutes. Then, transfer the cookies from the baking sheet to a wire rack and let them cool completely.

When the cookies are cold, slowly melt the chocolate (30-second intervals in the microwave or on the stove) until smooth and shiny.

Carefully dip half of each cookie into the melted chocolate, letting the excess drip off before placing them on a fresh baking sheet with parchment paper.

Add any extras (chocolate shavings, sprinkles, etc.), then leave the cookies to cool. Place them in the fridge for 10 to 30 minutes to allow the chocolate to harden. Serve, and enjoy!

This Chocolate Chip Shortbread Cheesecake is filled with mini chocolate chips, shortbread and a chocolate chip shortbread crust. It's topped off with whipped cream, mini chocolate chips and more shortbread!

Chocolate Chip Shortbread Cheesecake

Chocolate Chip Shortbread*

tbsp (56 grams) butter, melted

(678 grams) cream cheese, softened

(104 grams) sugar

(90 grams) brown sugar

tbsp (25 grams) all purpose flour

(240 milliliters) sour cream

tbsp vanilla extract

eggs

mini chocolate chips

(120 milliliters) milk

8-9 Walkers Chocolate Chip Shortbread

(180 milliliters) heavy whipping cream

tbsp (44 grams) powdered sugar

tsp vanilla extract

Walkers Mini Chocolate Chip Shortbread

Mini Chocolate Chips

Chocolate Sauce

Preheat oven to 325°F (162°C) . Grease a 9 inch springform pan and line the bottom with a parchment circle.
2

Place shortbread for the crust into a food processor and pulse until you have about 3 cups of crumbs. In a small bowl, combine the crumbs and melted butter.
3.

Press mixture into the bottom and up the sides of the springform pan.
4.

Bake crust for 10 minutes then remove from oven. Allow to cool for a few minutes.
5.

Cover the outsides of the pan with aluminum foil and set aside.
CHEESECAKE FILLING AND TOPPING

id=&#8221;instruction-step-7&#8243;>1. Reduce oven to 300°F (148°C).
2. I

a large bowl, mix the cream cheese, sugars and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
3. A

d the sour cream and vanilla extract. Beat on low speed until well combined.
4. A

d eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
5. S

ace the milk into a small bowl. Dip the shortbread rounds into the milk and line the bottom of crust with them.
7. P

ur the cheesecake filling into crust, covering the shortbread.
8. P

ace springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
9. B

urn off heat and leave cheesecake in oven with door closed for 30 minutes.
11.

rack oven door and leave the cheesecake in the oven for about 30 minutes.
12.

emove cheesecake from oven and chill until firm, 5-6 hours or overnight.
13.

o finish off the cheesecake, whip heavy whipping cream on high until it begins to thicken. Add powdered sugar and vanilla extract and continue to whip on high until stiff peaks form.
14.

ipe the whipped cream around the top edge of the cheesecake, then top with mini chocolate chip shortbread rounds and mini chocolate chips for decoration.
15.

efrigerate until ready to serve. Serve with chocolate sauce, if desired.

This petticoat tails shortbread recipe uses just three ingredients and the traditional method of baking the shortbread in a round and cutting it into individual slice afterwards.

Petticoat Tails Shortbread Recipe

Plain Flour (2 Cups)

Butter (1 Cup)

Caster Sugar (1/2 Cup)

salt (optional)

Place the butter in a large bowl and...

Place the butter in a large bowl and mix until just creamed but not fluffy

Add in the sugar and pinch of salt...

Add in the sugar and pinch of salt (optional) and mix until just combined

Add the flour and mix slowly until clumps...

Add the flour and mix slowly until clumps are just formed

Use your hands to gently fold the mixture...

Use your hands to gently fold the mixture into a ball, taking care to work the dough as little as possible

Press into the tin, cut into eight slices...

Press into the tin, cut into eight slices and create a design on top with your fingers and a fork/toothpick if you like

Chill for at least 30 minutes in the...

Chill for at least 30 minutes in the fridge, preferably one hour

Bake at 160C or 325F in a pre-heated...

Bake at 160C or 325F in a pre-heated fan-assisted oven for 45-60 minutes, depending on the size of the tin. The shortbread should be lightly browned when done.

Remove the cake from the oven and run...

Remove the cake from the oven and run a knife along the previous cuts while it's still hot. Release the springform tin's edge and allow it to cool before removing the bottom.

Pecan Sandies Cookies are soft, nutty shortbread that will melt in your mouth! This Pecan Sandies recipe is a fun idea for Christmas treats!

Pecan Sandies Cookies Recipe (Easy Shortbread)

unsalted butter (softened, but still cold)

sugar

vanilla extract

almond extract

all-purpose flour (plus more for dusting rolling surface)

salt

pecans

Using a stand mixer fitted with a paddle attachment or an electric hand mixer and large mixing bowl, cream the butter, sugar, and both extracts on high speed, just until combined. Set aside.

In a medium mixing bowl, whisk together the flour and salt. With the mixer on low speed, incorporate the flour mixture into the bowl with the butter/sugar mixture, just until combined. Do not over mix or your cookies will be too dry.

Add the chopped pecans and continue mixing on low speed until the dough starts to come together. If dough is too crumbly, with the mixer running, add 1 tablespoon of water at a time, until the dough comes together. If it is too sticky, add 1 tablespoon of flour at a time.

Turn dough out onto a surface dusted with flour and shape into a flat disk. Wrap in plastic wrap and chill dough in the fridge for 30 minutes.

After chilling, transfer dough to a lightly floured surface. Using a rolling pin, flatten the dough to ¼ to ½-inch thick. *See Notes

Preheat your oven to 350°F.

Meanwhile, cut out cookies using a plain or fluted 2 1/2-inch round cookie cutter, or use any size/shape of cutter you desire.  Gather unused dough and re-roll as necessary.

Transfer the unbaked shortbread cookies to an ungreased baking sheet.

Bake for 20 to 25 minutes, or until the edges begin to brown. Remove pan from oven and allow cookies to sit on pan for 2 minutes, then transfer to a cooling rack and allow them to cool to room temperature.

These pecan sandies are the best I’ve ever had! They melted in my mouth and were so easy to make. Thank you, Donna!

I love shortbread cookies, they're a classic and the pecan is a perfect addition. Definitely making these for the holidays.

A high-protein millionaire's shortbread recipe that everyone is going to love. Perfect for a pre- or post-workout treat.

Chocolate Protein Millionaire's Shortbread

Peanut Butter

Honey

Vanilla Extract

Chocolate Protein Powder

Plain Protein Powder

Ground Flaxseed

Almond Flour

Cacao Nib

Pitted Date

70% Dark Chocolate

Chocolate

Flaky Sea Salt

Make the date caramel. Soak the pitted dates in hot water for 10 mins. Drain and blend into a smooth caramel paste. Set aside.

Now scoop the coconut oil into a small saucepan and heat over low heat, stirring gently until just melted.

Mix the base. In a large bowl, mix together the peanut butter, honey, melted coconut oil and vanilla until smooth. Add the chocolate and plain protein powders, then stir in the almond flour, flaxseed meal, and cacao nibs. Mix until fully combined — use your hands if needed.

Line a small loaf tin or 8x4 inch tray with greaseproof paper. Press the mixture evenly into the base of the tin to form a flat layer.

Spread the blended date caramel evenly over the base.

 Melt the dark chocolate with a little extra coconut oil until glossy. Pour over the caramel layer and smooth out. If you’re feeling fancy, melt the white chocolate and pour it over the melted dark chocolate. Using a toothpick, make swirls in the chocolate to create a marbled effect.  Sprinkle with flaky sea salt.

Transfer to the fridge and chill for at least 1 hour (or overnight) until firm. Slice into 6 bars and enjoy.

Whip up a batch of crispy, fragrant sweet treats with this easy shortbread recipe! It's made slightly boozy with a touch of brandy for the flakiest snack.

Walnut Shortbread Recipe

Confectioner’s Sugar

water

brandy

all purpose flour

tsp baking powder

Walnuts

brown sugar

walnuts

Step 1.1

Line a cookie sheet with parchment paper.

Step 1.2

Combine the butter and confectioner's sugar in the bowl of a food processor, then process with the metal blade for 2 minutes until smooth.

Step 1.3

Add the egg, water, brandy, salt, half of the flour, and baking powder and process for an additional 2 minutes.

Step 1.4

Gradually add the remaining flour and finely chopped walnuts and process for another 1 minute or 2 until the dough forms a neat ball in the work bowl.

Step 1.5

Wrap the dough in plastic wrap and let rest in the refrigerator for at least 30 minutes.

Step 1.6

Step 1.7

Roll out the dough on a floured work surface to form a 1½-inch diameter log. Wrap in plastic wrap and chill for 15 minutes.

Step 1.8

Brush the log with the beaten egg. Mix together the brown sugar and ground walnuts and press the mixture on all sides of the log to cover evenly.

Step 1.9

Using a sharp chef's knife, slice the log into ¼-inch thick cookies. Place ½-inch apart on the cookie sheet. Brush the tops with the remaining beaten egg and sprinkle with the remaining brown sugar-walnut mixture.

Step 1.10

Bake for 15 minutes. Transfer to a wire rack and let cool.

Top 8 shortbread recipe recipes from across the web

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Top Tags

Scottish Shortbread

Millionaire Shortbread

Chocolate-Dipped Shortbread Cookies

Chocolate Chip Shortbread Cheesecak...

Petticoat Tails Shortbread Recipe

Pecan Sandies Cookies Recipe (Easy ...

Chocolate Protein Millionaire's Sho...

Walnut Shortbread Recipe

Top 8 shortbread recipe recipes from across the web

The most viewed shortbread recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Scottish Shortbread

Millionaire Shortbread

Chocolate-Dipped Shortbread Cookies

Chocolate Chip Shortbread Cheesecak...

Petticoat Tails Shortbread Recipe

Pecan Sandies Cookies Recipe (Easy ...

Chocolate Protein Millionaire's Sho...

Walnut Shortbread Recipe

The most viewed shortbread recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine