Buttery Shortbread Biscuits
HB-15522 · Hand-built original
Tender, buttery shortbread biscuits pressed into a pan, docked, chilled and baked until golden at the edges, then cut into rectangles and dusted with sugar.
40 minServes 20155 kcalVegetarianEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: of unsalted butter
Servings:20quantities adjust to match
Ingredients
- 1 cup of unsalted butter, softened
- 3/4 cup of granulated sugar, plus more for sprinkling
- 2 teaspoons of vanilla extract
- 3/4 teaspoon of kosher salt
- 2 cups of all-purpose flour
Method
- Line an 8 x 8-inch baking pan with parchment, leaving an inch of overhang on each side.
- Beat the softened butter with the sugar, vanilla and kosher salt, starting low and rising to medium, for about 2 minutes until light and creamy.
- Add the flour on low speed and mix only until a moist, crumbly dough forms.
- Press the dough evenly into the pan, smooth the surface through a layer of plastic wrap with a spatula, and prick the top about 36 times with a fork.
- Chill the pan for 30 minutes in the fridge while the oven heats to 325°F.
- Bake the shortbread for 30 to 35 minutes until the surface and edges turn golden brown.
- Rest the pan on a wire rack for 5 minutes, cut the warm shortbread into rectangles, sprinkle extra granulated sugar over the tops, and let the biscuits cool completely in the pan before lifting them out by the parchment.
Prep: 10 min · Cook: 30 min · Total: 40 min
Nutrition (per serving, where published)
155 kcalCalories
1.3 gProtein
16.6 gCarbs
9.3 gFat
5.7 gSaturates
0.3 gFibre
0.1 gSugars
89 mgSodium
24 mgCholesterol
16 mgPotassium
5 mgCalcium
0.6 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data