Classic buttery English Shortbread homemade and warm from your oven…it’s the BEST!
We love this recipe for classic English Shortbread during the holidays. You know those extra buttery cookies you love? You can easily make them at home, and once you’ve had one warm, you’ll never want store bought again.
You probably have everything you need at home right now!
Ingredients to make English Shortbread:
- 2 + 1/4 stick of butter room temp
- 1/2 cup sugar
- 1 1/4 cup + 2 TBL all purpose flour
- 5 tablespoons cornstarch
How to make English Shortbread:
- With a beater, cream the butter and sugar together until fluffy.
- Combine and sift the flour and cornstarch together.
- Slowly add the combined flour mixture to the butter mixture until a crumbly dough forms.
- Grease a 9×13 pan and add the dough into the pan. Press the dough into the pan until it’s flat and even. With a fork, poke holes all over the top of the dough.
- Bake at 300 for 45 minutes.
- Once baked, sprinkle the shortbread with granulated sugar.
- Cut into squares and let it cool before eating. It’s so delicious warm!This makes an awesome homemade gift…if you have any left! 😉
English Shortbread
Classic English Shortbread made at home and warm from your oven...it's so delicious!
Ingredients
- 2 + 1/4 stick of butter room temp
- 1/2 cup sugar
- 1 1/4 cup + 2 TBL all purpose flour
- 5 tablespoons cornstarch
Instructions
-
With a beater, cream the butter and sugar together until fluffy. Combine and sift the flour and cornstarch together. Slowly add the combined flour mixture to the butter mixture until a crumbly dough forms.
-
Grease a 9x13 pan and add the dough into the pan. Press the dough into the pan until it's flat and even. With a fork, poke holes all over the top of the dough.
-
Bake at 300 for 45 minutes.
-
Once baked, sprinkle the shortbread with granulated sugar. Cut into squares and let it cool before eating. It's so delicious warm!
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
More Sweet Treats we LOVE:
*Recipe by Marie Kimber, photos by Kami Bigler for NoBiggie.net. Find all of Marie’s recipe posts here.
Where do I find “corn flour” in USA?
It is corn starch in USA. I just realized –google!
Your recipe states 2 sticks of butter plus a 1/4. It then says 9 ounces. One stick of butter in my part of USA is 8 ounces. Times two is 16 ounces. How do yo get 9 ounces?
I would just measure to 9 oz – if your stick of butter is 8oz use one stick plus 1/8 of the next stick of butter. 2 tablespoons of butter is equal to 1 ounce.
Recipe says “granulated sugar” but photo shows what in US we call Powdered sugar, and other English Shortbread recipes call for powdered sugar. I believe it is called caster/castor sugar in the UK. Should I use castor or “granulated” sugar?
Hi Liz!
I think the photo you are referring to is the flour mix before it’s added to the butter. The sugar we used is just regular sugar. Caster sugar is a little finer than granulated, but either would be fine for this recipe.
What is the texture of this cookie? It is dry or moist/dense? From the pictures it looks like it might be dense and that’s just the kind of cookie I’ve been searching for. Thanks for posting!
pretty dense! You’re welcome!
Not sure what I am doing wrong. What am II missing? I just wondered which brand of flour is the best to use. My mother used BeRo.
Hi Ann! We don’t have a particular brand we love for All Purpose flour. Just use your favorite!