Ingredients
Equipment
Method
Preparation
- Cut the parchment paper to fit the baking tray. Grease the baking tray lightly and place the parchment paper onto the tray. This will help the parchment paper lay flat.
- Soften the butter in a large mixing bowl using a hand mixer.
- Cream together the softened butter and sugar until light and fluffy.250 grams Unsalted Butter, 100 grams Golden Caster Sugar
- Add the vanilla extract and mix until well combined.1 tsp Vanilla Extract
Dry Ingredients
- Gradually add the flour and salt to the butter mixture, mixing on low speed until the dough starts to come together.300 grams All-Purpose Flour, ¼ tsp Himalayan Salt
- Stir in the chopped dried cranberries (or other) until evenly distributed throughout the dough.50 grams Dried Cranberries
Shaping
- Turn the dough out onto a lightly floured surface and shape it into a log or flatten it using the palm of your hand or a rolling pin into a circular shape, depending on whether you want to slice the cookies or roll out and cut shapes.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up.
- Preheat your oven to Gas 3, 160°C, 320°F.
- If you shaped the dough into a log, slice it into 1 cm thick rounds. If you flattened the dough into a disc, roll it out on a floured surface to about 1 cm thickness and cut out shapes using cookie cutters.
- Place the cookies on the parchment paper, leaving a small gap between each one.
Baking
- Bake in the preheated oven for 15-18 minutes, or until the edges are just starting to turn golden.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Here are some top tips to help you succeed in making Shortbread Cookies like a pro:
- Butter: Shortbread relies heavily on butter for its flavor and texture, so use high-quality unsalted butter. Make sure the butter is softened but not melted for easier mixing.
- Don’t Overwork the Dough: Mix the ingredients until just combined. Overmixing can result in tough cookies because it develops the gluten in the flour. Handle the dough gently to keep the texture tender.
- Chill the Dough: Refrigerate the dough for at least an hour before rolling or slicing. This prevents spreading during baking and makes the cookies easier to handle. The chilled dough holds its shape better.
- Use the Right Flour: All-purpose flour works well for this shortbread.
- Ensure Even Thickness: When rolling out the dough, ensure it’s of uniform thickness (about 1 cm) so the cookies bake evenly. You can use rolling pin guides or place the dough between two sheets of parchment paper.
- Bake Low and Slow: Shortbread cookies benefit from baking at low temperatures. This slow baking process helps them cook evenly and develop their characteristic pale color with just a hint of golden brown around the edges.
- Cut Cleanly: Use a sharp knife or a cookie cutter for clean edges. If you're cutting shapes, dip the cutter in flour to prevent sticking. If slicing from a log, turn the log slightly after each cut to maintain its shape.
- Cool Properly: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. They firm up as they cool, which prevents them from crumbling or breaking.
