Buttery, flaky and irresistible—there’s a reason why this timeless biscuit has been passed down in coveted family recipes for generations. It’s the perfect addition to any lunch or afternoon tea spread or can be a wonderful welcoming gesture for incoming guests and friends. We know that hospitality is best served as a warm treat. So, here are our favorite recipes, straight from our personal cookbook, that will delight your company!
Classic Shortbread
Prep Time: 10-15 minutes
Cooking Time: 30-35 minutes
Cooling Time: 10 minutes
Total Time: 1 hour
Ingredients:
½ cup butter, at room temperature
⅓ cup powdered sugar, unsifted
1 cup all-purpose flour, unsifted
¼ tsp vanilla extract, optional
Directions:
- Preheat oven to 325° Fahrenheit.
- In a large batter bowl or mixer, cream butter until it is light.
- Cream in the powdered sugar and vanilla extract.
- Work flour into mixture. Then, transfer dough onto an unfloured board and knead until nice and smooth.
- Spray the British Isle Shortbread Pan, or your favorite Emerson Creek Shortbread Pan, very lightly with non-stick vegetable oil spray.
- Firmly press the dough into the Shortbread Pan. Then, prick the entire surface with a fork.
- Place pan in oven and bake for about 30-35 minutes, or until lightly browned.
- Allow shortbread to cool for 10 minutes. Then, loosen edges with a knife and flip the pan over onto a wooden cutting board. If the shortbread is stuck, tap one edge of the pan until it comes out.
- Cut shortbread into serving pieces while it is still warm.
Let the pan cool before washing it in the sink or dishwasher.
Lemon Shortbread
Prep Time: 10-15 minutes
Cooking Time: 30-35 minutes
Cooling Time: 10 minutes
Total Time: 1 hour
Ingredients:
½ cup butter, at room temperature
⅓ cup powdered sugar, unsifted
1 cup all-purpose flour, unsifted
2 tsp grated lemon peel, optional
Directions:
- Preheat oven to 325° Fahrenheit.
- In a large batter bowl or mixer, cream butter until it is light.
- Cream in the powdered sugar and grated lemon peel.
- Work flour into mixture. Then, transfer dough onto an unfloured board and knead until nice and smooth.
- Spray the Butterfly Shortbread Pan, or your favorite Emerson Creek Shortbread Pan, very lightly with non-stick vegetable oil spray.
- Firmly press the dough into the Shortbread Pan. Then, prick the entire surface with a fork.
- Place pan in oven and bake for about 30-35 minutes, or until lightly browned.
- Allow shortbread to cool for 10 minutes. Then, loosen edges with a knife and flip the pan over onto a wooden cutting board. If the shortbread is stuck, tap one edge of the pan until it comes out.
- Cut shortbread into serving pieces while it is still warm.
Let the pan cool before washing it in the sink or dishwasher.
Chocolate Shortbread
Prep Time: 10-15 minutes
Cooking Time: 30-35 minutes
Cooling Time: 10 minutes
Total Time: 1 hour
Ingredients:
½ cup butter, at room temperature
1 ½ Tbsp cocoa powder
⅓ cup powdered sugar, unsifted
1 cup all-purpose flour, unsifted
½ tsp vanilla extract
Directions:
- Preheat oven to 325° Fahrenheit.
- In a large batter bowl or mixer, cream butter until it is light.
- Cream in the powdered sugar, cocoa powder and vanilla extract.
- Work flour into mixture. Then, transfer dough onto an unfloured board and knead until nice and smooth.
- Spray the Celtic Triskele Shortbread Pan, or your favorite Emerson Creek Shortbread Pan, very lightly with non-stick vegetable oil spray.
- Firmly press the dough into the Shortbread Pan. Then, prick the entire surface with a fork.
- Place pan in oven and bake for about 30-35 minutes, don’t let the edges get too dark.
- Allow shortbread to cool for 10 minutes. Then, loosen edges with a knife and flip the pan over onto a wooden cutting board. If the shortbread is stuck, tap one edge of the pan until it comes out.
- Cut shortbread into serving pieces while it is still warm.
Let the pan cool before washing it in the sink or dishwasher.
Orange Spice Shortbread
Prep Time: 10-15 minutes
Cooking Time: 30-35 minutes
Cooling Time: 10 minutes
Total Time: 1 hour
Ingredients:
½ cup butter, at room temperature
⅓ cup powdered sugar, unsifted
1 cup all-purpose flour, unsifted
2 tsp grated orange peel
¼ tsp ginger
⅛ tsp cinnamon
Directions:
- Preheat oven to 325° Fahrenheit.
- In a large batter bowl or mixer, cream butter until it is light.
- Cream in the powdered sugar, the grated orange peel, ginger and cinnamon.
- Work flour into mixture. Then, transfer dough onto an unfloured board and knead until nice and smooth.
- Spray the Alpine Flowers Shortbread Pan, or your favorite Emerson Creek Shortbread Pan, very lightly with non-stick vegetable oil spray.
- Firmly press the dough into the Shortbread Pan. Then, prick the entire surface with a fork.
- Place pan in oven and bake for about 30-35 minutes, or until lightly browned.
- Allow shortbread to cool for 10 minutes. Then, loosen edges with a knife and flip the pan over onto a wooden cutting board. If the shortbread is stuck, tap one edge of the pan until it comes out.
- Cut shortbread into serving pieces while it is still warm.
Let the pan cool before washing it in the sink or dishwasher.
