Classic shortbread
| Serves | 24 |
|---|---|
| Time | 50 min |
| Per serving | 122 kcal (2937 for the batch) |
| Contains | dairy, wheat, gluten |
| Contributed by | Community · 14 versions |
| Tags | dessert · baking · cookie |
| Calories are computed from the ingredient records. Approximate. | |
Description
Three ingredients and a hot oven. Everything depends on the butter, which is why the substitution rules get cautious here.
Ingredients
| Quantity | Ingredient | Its job here | Swaps |
|---|---|---|---|
| 1 cup | Butter, softened | creaming | 5 options |
| 1/2 cup | Granulated sugar | sweet | 2 options |
| 2 cups | All-purpose flour | structure | 1 option |
| 1/4 tsp | Kosher salt | season | none |
| 1 tsp | Vanilla extract | aroma | none |
Instructions
- Beat the butter and sugar until pale and fluffy, 3 minutes. Add vanilla.
- Stir in the flour and salt until a soft dough forms. Do not overwork it.
- Press into an 8-inch square pan, prick all over with a fork, and chill 20 minutes.
- Bake at 325°F for 30–35 minutes, until barely gold. Cut into fingers while warm.
Substitutions for this recipe
Rules come from each ingredient's record and are resolved for the job the ingredient does in this recipe. Confidence is the community's, not a guarantee.
| Instead of | Use | How much | What changes | Confidence |
|---|---|---|---|---|
| Butter | Coconut oil | 1 cup (× 1) | Chill until firm, then cream. Cookies spread a little more and set crisper. ⚠ Labeled as a tree nut by the FDA; check with anyone who avoids tree nuts. rule for: creaming |
●●○ medium |
| Butter | Greek yogurt | replace half the butter with the same volume of yogurt | Replaces half the butter with an equal volume of Greek yogurt. Denser, tangier, fewer calories. ⚠ Quick breads only. Do not use in cookies, shortbread, crusts, or pans. |
●○○ low |
| Butter | Margarine | 1 cup (× 1) | Nearly identical result. Cookies spread slightly more and taste a little flatter. | ●●● high |
| Butter | Olive oil | 3/4 cup (× 0.75) | Skip the creaming step and whisk oil with sugar. Expect a flat, dense result. ⚠ In shortbread or pound cake this is a different dessert. rule for: creaming |
●○○ low |
| Butter | Vegetable shortening | 1 cup (× 1) | Taller, softer cookies and flakier crusts, but no butter flavor. Add ⅛ tsp salt per ½ cup. ⚠ Flavor loss is obvious in shortbread and pound cake. |
●●● high |
| Granulated sugar | Honey | 3/8 cup (× 0.75) | Use ¾ the volume. Reduce other liquid by 3 tbsp per cup of honey, add ¼ tsp baking soda per cup, and lower the oven 25°F: honey browns fast. ⚠ Never for infants under one year. |
●●○ medium |
| Granulated sugar | Maple syrup | 3/8 cup (× 0.75) | Use ¾ the volume and reduce other liquid by 3 tbsp per cup of syrup. Milder browning than honey; flavor shows in quick breads. | ●●○ medium |
| All-purpose flour | Gluten-free flour blend | 2 cups (× 1) | One-for-one with a blend that includes xanthan gum. Rest the batter 30 minutes. Crumb is more delicate; cookies are a bit sandier. ⚠ For yeast breads a blend is not enough; that needs a different recipe. |
●●○ medium |