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:

1. Preheat oven to 325° Fahrenheit.
2. In a large batter bowl or mixer, cream butter until it is light.
3. Cream in the powdered sugar and vanilla extract.
4. Work flour into mixture. Then, transfer dough onto an unfloured board and knead until nice and smooth.
5. Spray the British Isle Shortbread Pan, or your favorite Emerson Creek Shortbread Pan, very lightly with non-stick vegetable oil spray.
6. Firmly press the dough into the Shortbread Pan. Then, prick the entire surface with a fork.
7. Place pan in oven and bake for about 30-35 minutes, or until lightly browned.
8. 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.
9. 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:

1. Preheat oven to 325° Fahrenheit.
2. In a large batter bowl or mixer, cream butter until it is light.
3. Cream in the powdered sugar and grated lemon peel.
4. Work flour into mixture. Then, transfer dough onto an unfloured board and knead until nice and smooth.
5. Spray the Butterfly Shortbread Pan, or your favorite Emerson Creek Shortbread Pan, very lightly with non-stick vegetable oil spray.
6. Firmly press the dough into the Shortbread Pan. Then, prick the entire surface with a fork.
7. Place pan in oven and bake for about 30-35 minutes, or until lightly browned.
8. 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.
9. 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:

1. Preheat oven to 325° Fahrenheit.
2. In a large batter bowl or mixer, cream butter until it is light.
3. Cream in the powdered sugar, cocoa powder and vanilla extract.
4. Work flour into mixture. Then, transfer dough onto an unfloured board and knead until nice and smooth.
5. Spray the Celtic Triskele Shortbread Pan, or your favorite Emerson Creek Shortbread Pan, very lightly with non-stick vegetable oil spray.
6. Firmly press the dough into the Shortbread Pan. Then, prick the entire surface with a fork.
7. Place pan in oven and bake for about 30-35 minutes, don’t let the edges get too dark.
8. 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.
9. 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:

1. Preheat oven to 325° Fahrenheit.
2. In a large batter bowl or mixer, cream butter until it is light.
3. Cream in the powdered sugar, the grated orange peel, ginger and cinnamon.
4. Work flour into mixture. Then, transfer dough onto an unfloured board and knead until nice and smooth.
5. Spray the Alpine Flowers Shortbread Pan, or your favorite Emerson Creek Shortbread Pan, very lightly with non-stick vegetable oil spray.
6. Firmly press the dough into the Shortbread Pan. Then, prick the entire surface with a fork.
7. Place pan in oven and bake for about 30-35 minutes, or until lightly browned.
8. 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.
9. Cut shortbread into serving pieces while it is still warm.

 

Let the pan cool before washing it in the sink or dishwasher.