Sometimes the simplest things are the best. Here’s a short video about baking deliciously buttery shortbread — the quickest, easiest cookie around– and one that lends itself to all sorts of creative variations, like rosemary shortbread or spicy pecan. With just a few minutes of easy work, even confirmed non-bakers can turn out a delicious homemade treat. Recipes follow.
Recipes
Basic Shortbread
Ingredients
2 cups (475ml) flour
1/2 pound (230g) unsalted butter (2 sticks), chilled
2/3 cup (160ml) sugar
1 generous teaspoon kosher salt
Instructions
1. Preheat oven to 350.
2. Dump all of the dry ingredients into the bowl of a food processor, fitted with the blade attachment. Pulse to combine. Cut the butter into small chunks and lay them on top of the dry mixture. (I cut each stick lengthwise first and then slice across about every inch.)
3. Pulse until the mixture looks like damp sand and just begins to clump together. (If you don’t have a food processor, you can do this in a bowl with a pastry blender or a dinner fork.)
4. Press into an ungreased square or round 8-inch baking pan, prick the surface all over with a fork and bake for 40-50 minutes. Cut into squares, bars, wedges (or whatever) while still warm, and cool for at least 30 minutes before serving
Variations
The sky’s the limit, but these are some of my favorite variations.
Rosemary Shortbread
Simple and special. Good on it’s own or paired with a soft cheese and a glass of wine.
To the basic recipe, add about 1 tablespoon of chopped rosemary with the dry ingredients. Top with a sprinkling of sea salt.
Spiced Pecan Shortbread
To the basic recipe add about 1/2 cups of toasted pecans, 1 teaspoon of ground cumin, 1 teaspoon of ground cinnamon and 1/2 teaspoon of cayenne pepper with the dry ingredients.
Lemon Thyme Shortbread
To the basic recipe add the grated zest of 1 lemon and about 1 tablespoon of finely chopped fresh thyme. Before baking, top with a sprinkling of sanding sugar or granulated sugar.
