Crispy Brown Sugar Shortbread – a delicious recipe with unsalted butter, brown sugar, salt, vanilla, flour, turbinado sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place an oven rack in the middle position. Preheat the oven to 350u00b0F (180u00b0C). Lightly butter the bottom and sides of a 9-inch tart pan with removable bottom.
2
In a large bowl, stir the butter, brown sugar, salt, and vanilla until smooth and creamy. Stir in the flour until combined.
3
Press the dough into the bottom of the tart pan (don't go up the sides). Sprinkle the top with the turbinado sugar. Using a fork, poke the dough several times.
4
Bake until a deep and uniform golden brown, 15 to 20 minutes.
5
Remove the pan from the oven. With the shortbread still in the pan, use a pizza cutter to cut into 12 wedges. Then use a small paring knife to finish cutting the slices to the edge of the pan (if the pizza cutter doesn't reach).
6
Allow the shortbread to cool completely in the pan, then remove the sides of the tart pan and use a metal spatula to release the cookies.
7
If a crisp cookie has gotten a little stale, a brief toasting in the oven will restore much of its crunchiness.
395
kcal
Calories
23
g
Fat
44
g
Carbs
3
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 tablespoons (4 ounces or 115 grams) unsalted butter, softened, plus more for greasing the pan, 1/4 cup plus 2 tablespoons (2 3/4 ounces or 80 grams) packed light brown sugar, 1/2 teaspoon salt, 1 teaspoon vanilla extract, and more.
Yes, Crispy 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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