Emma Fontanella’s 3-ingredient shortbread cookies. This is a “no-spread“ recipe—note how the cookies hold their shape perfectly when baked.
Compared to butter cookies, shortbread uses a higher ratio of butter to flour, and is baked at a lower temperature. This gives it its signature delicate consistency that crumbles in the mouth when bitten. It’s also often baked in a pan and cut up after baking, rather than being cut into shapes before baking.
Some ideas for shortbread mix-ins / additions
Shortbread is really flexible when it comes to mix-ins and other additions. I love adding pistachios or chocolate chips. Dried cranberries and pecans is a combination that work well, and is very festive. You could also try peanuts or walnuts and raisins. Chopped up pieces of preserved ginger in syrup (stem ginger) are another delicious add-on.
Another great addition is to scent the shortbread using citrus. Grated lemon, orange and clementine zest all work really well. Similarly, if you like spices, adding vanilla extract, ground nutmeg, ground cinnamon or ground ginger can be delicious.
Sprinkling the shortbread with granulated sugar before baking is also delicious and traditional.
Finally, dipping shortbread in melted white, milk or dark chocolate is a delicious addition.
What are common mistakes when making shortbread?
The most common mistakes when making shortbread are over-working the dough, and incorporating too much flour. The less you work the dough, the more crumbly and melt-in-your-mouth your shortbread cookies will be. When you’re working the dough, try to avoid incorporating extra flour, because it will throw the recipe off and make the cookies tough.
What are the differences between a shortbread cookie and a sugar cookie 2021?
FAQ
What defines a shortbread cookie?
Are butter cookies and sugar cookies the same?
What’s the difference between Scottish shortbread and cookie?
What is the difference between a shortbread cookie and a butter cookie?
All are made with sugar (or sugar substitute), plus fat (butter, margarine, oil) and flour, and there are distinct differences. It’s the ratio of ingredients and the preparation instructions that determine the cookie’s texture (chewy, crunchy, etc.) and butteriness. Shortbread cookies have the highest ratio of butter to flour.
Are sugar cookies shortbread cookies?
Sugar cookies aren’t shortbread cookies. The two cookies differ greatly in taste and texture. Unlike the buttery melt-in-your-mouth consistency of shortbread cookies, sugar cookies are chewy. In addition, sugar cookies have flour, sugar, vanilla, butter, eggs, and baking powder. For this reason, they’re not remotely like shortbread cookies.
What is a shortbread cookie?
Shortbread is a type of cookie that is traditionally made with three basic ingredients: flour, butter, and sugar. It is typically much richer and more buttery than other types of cookies, which gives it a unique, melt-in-your-mouth texture.
Are shortbread cookies better than other cookies?
But every cookie has its strengths and limitations. Shortbread cookies have the highest ratio of butter to flour. I have found (and Schend confirms) that shortbread—usually baked at a lower temperature than the other two cookies—tends to be crumbly and very tender. I always save those for in-person gift giving.