Best Shortbread In The World Recipe – a delicious recipe with butter, sugar, vanilla, flour, cornstarch, ground semolina. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Draw an X with butter on the bottom of a 9x9-inch walled pan and line it with parchment, ensuring that some extra parchment hangs over the sides. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar together until light and fluffy, approximately 3 minutes. Beat in vanilla until completely incorporated. Sift in flour, cornstarch, and semolina and mix on low speed until dough comes together. Finish mixing by hand to avoid overworking the dough. Press dough into the prepared pan using your fingers. Cover top with plastic wrap and press or roll with a small round cylinder. Place in fridge to chill for at least one hour.
2
Preheat the oven to 300u00b0F. Use a fork to poke holes all over surface of the dough. Bake until shortbread is a light golden brown, about 55 minutes, rotating every 15 minutes. Use a sifter to distribute a fine layer of superfine sugar over the surface of the shortbread. Allow to cool for 15 minutes, the carefully use the overhanging parchment to pull shortbread from the pan. Cut while still warm, transfer to a wire rack to cool completely. Store in an airtight container for up to three days.
812
kcal
Calories
48
g
Fat
90
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 8 1/4 ounces unsalted butter, 4.2 ounces superfine sugar, plus extra for sprinkling on top, 1 teaspoon vanilla, 8 ounces all-purpose flour, and more.
Yes, Best Shortbread In The World Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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