This surprisingly simple, crisp, melting shortbread cookies recipe in your mouth comes together with five ingredients in your pantry you probably have! When properly stored, the cookies last for weeks and you can make the dough well in advance for treats on demand!
It is easy to make your own shortbread, and it is always good for tea or for dessert!


150g/350lbs of flour (rather T55)

75g/170lbs of butter, cut into small pieces.

75g/170lbs caster sugar

An egg.

A pinch of salt

Any flavor you want: lemon, vanilla, cinnamon…etc


Step 1:

I mixed the flour carefully with the caster sugar, a pinch of salt, and my favorite flavor, I added the butter pieces by pressing and rubbing the palms of the hands against each other to make–sand.
(Note: the butter is not meant to be soft or too hard either!)

Step 2:

In this sandy mixture, easily I added the egg into.

Step 3:

I kneaded the dough to form a ball. I crushed the dough several times with the palm of my hand to mixed it.

Step 4:

I covered with a film of flour and let stand for about half-hour in a cold spot.

Step 5:

I set the temperature of the furnace to 200°C.

Step 6:

I put the dough on a floured surface, and I roll the dough out with a 1/2 cm thick rolling pin.

Step 7:

I cut the dough using a cookie cutter into small slices.

Step 8:

On a buttered baking sheet, I put the shortbread and I baked in the hot oven for about 10 minutes. when the color is golden blond, I removed the dish from the oven, and let the cookies cool for 15 minutes.


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  1. Lynette Punt
  2. Lynette Punt

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