Brown Sugar Shortbread – a delicious recipe with butter, Crystal, brown sugar, flour, turbinado, Crystal. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream butter, Diamond Crystal(R) Kosher Salt and dark brown sugar in a bowl for 5 minutes with an electric mixer on high speed. Add flour and mix on low speed until just combined.
2
Scrape dough onto a sheet of parchment paper; shape into a log about 2 inches in diameter. Wrap with the parchment paper. Refrigerate until chilled completely, about an hour.
3
Preheat oven to 350 degrees F (175 degrees C). Lightly oil cookie sheets.
4
Remove dough from parchment and roll in demerara sugar to coat. Slice into rounds 1/4 inch thick and place on cookie sheets.
5
Sprinkle each cookie with additional demerara sugar and a pinch of Diamond Crystal(R) Coarse Sea Salt.
6
Bake until very lightly browned and firm to the touch, about 8 to 10 minutes.
707
kcal
Calories
46
g
Fat
68
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 ounces unsalted butter at room temperature, 1/2 teaspoon Diamond Crystal(R) Kosher Salt, 3 1/2 ounces dark brown sugar, 8 ounces all-purpose flour, and more.
Yes, Brown Sugar Shortbread 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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