Tuesday Recipe: 3 Easy Shortbread Recipes

Shortbread is a simple, minimal ingredients recipe that you can most likely make with what you have at home right now.  Using just flour, butter and sugar, basic shortbread recipes cook up fast and are a delight to eat.  Enjoy with your tea or coffee, or give a batch of cookies to a friend.  With made in the USA ceramic shortbread pans, making shortbread has never been so easy, or so beautiful!


Irish Lace Shortbread PanClassic Shortbread

Using the back of a large spoon, cream the butter until it is light. Cream in the powered sugar, then the vanilla. Now work in the flour. Knead the dough on an un-floured board until nice and smooth. Spray the shortbread pan very lightly with a non-stick vegetable oil spray. Put the ball of dough in the middle of the pan, and working out from the center, firmly press the dough into the pan. Prick the entire surface with a fork, and bake the shortbread right in the pan at 325 degrees for about 30-35 minutes, or until it is lightly browned. Be sure that the middle is thoroughly cooked and doesn’t look slightly opaque or the shortbread might stick in the pan.

Let the shortbread cool in the pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wood cutting board. If the shortbread does not come right out, hold the pan upside down over the cutting board and firmly tap one edge of the pan against the board. This should loosen the shortbread and it should drop out. Cut the shortbread into serving pieces while it is still warm.

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


Oatmeal ShortbreadButterfly Garden Shortbread Pan

This shortbread has a rich, almost chewy texture.

  • ½ cup butter at room temperature
  • 1/3 cup packed light brown sugar
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • 1 cup plus 2 Tablespoons unsifted all purpose flour
  • 2/3 cup old fashioned rolled oats (not “instant”)

Cream the butter by hand or with a mixer. Cream in the brown sugar and vanilla, then 1 cup of the flour, the cinnamon and the rolled oats. You will have to use your hands to work in all of the dry ingredients. Flour a work surface with the 2 Tablespoons of flour and knead the dough until it forms a firm, cohesive ball. It should not be crumbly.

Lightly spray your shortbread pan with a non-stick vegetable oil spray. Place the ball of dough in the center of the pan, and using the heals of your hands, firmly press it into the pan. The dough will be stiff. Prick the entire surface with a fork, and bake the shortbread right in the pan in a 325 oven for 30-35 minutes, or until it is lightly browned.

Let the shortbread cool in the pan for 10 minutes before you loosen the edges with a knife, and flip the pan over onto a wooden or plastic cutting board. If the shortbread doesn’t come right out, hold the pan upside down about 2 – 3 inches over the cutting board and drop it face down. The shortbread should drop right out. Cut into serving pieces with a thin sharp knife while still warm.

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


Meadow Flowers Shortbread Pan Gluten Free Shortbread

  • 1/3 cup rice flour
  • 1/3 cup tapioca flour
  • 3 tablespoons potato flour (not starch)
  • 2 tablespoons sweet rice flour
  • 1/8 teaspoon salt
  • 1/2 cup unsalted butter, softened but still cool
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla

Preheat oven to 325. In a prep bowl whisk first 5 ingredients together to blend well.

Cream butter, sugar and vanilla at a medium speed just till mixed, using a professional type stand mixer with a paddle.

Add flour blend and mix on medium low, until the dough holds together. Form a ball.

Press dough into your shortbread mold spreading evenly and handling dough as little as possible. Bake on the bottom shelf of your oven at 325 for 30 minutes. Shortbread will be evenly golden brown across the surface.

Cool 10 – 15 minutes then loosen up the edges with a table knife before turning out onto a wooden board. Cut while warm.

Gluten free shortbread will improve greatly if stored a day or two in a tin.

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2 Responses to “Tuesday Recipe: 3 Easy Shortbread Recipes”

  1. V. Moore says:

    Thanks so much for the Gluten Free Shortbread recipe, cannot wait to try it out.

  2. sturbridge says:

    You are very welcome! Let us know how it turns out!

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