My Mum’s Shortbread

There’s something so special about a batch of homemade shortbread, especially when it’s my mum’s recipe. Trust me, this one’s a game-changer. It’s simple, buttery, melt-in-your-mouth goodness that will take you straight to that cozy feeling of sitting around the table with loved ones. The best part? It’s foolproof, and the kind of recipe that will have people asking for more—just wait until you get that first bite!

Why You’ll Love My Mum’s Shortbread

This shortbread isn’t just about the ingredients—it’s about the memories and comfort that come with each bite. Whether you’re treating yourself on a quiet afternoon, sharing a batch with friends, or handing them out as a sweet gift, this recipe is a keeper. Here’s why you’ll fall in love:

Versatile: Perfect for any occasion, whether you’re baking for a tea party, a family gathering, or just to satisfy your sweet tooth. These little cookies have a way of making every moment a bit sweeter.

Budget-Friendly: You don’t need fancy ingredients—just a few staples from your pantry. It’s a simple recipe that tastes like you put in way more effort than you actually did.

Quick and Easy: Seriously, this is so easy! No complicated steps here—just a few simple ingredients, a little mixing, and some time in the oven. It’s perfect for when you’re craving something sweet but don’t want to spend hours in the kitchen.

Crowd-Pleasing: I’ve yet to meet anyone who doesn’t love these. Crispy, crumbly, buttery, and just the right amount of sweetness. It’s a win every time!

Ingredients in My Mum’s Shortbread

Here’s the magic of this shortbread—it’s made with just a few ingredients, but the result is nothing short of heavenly. Let’s break it down:

Butter: The star ingredient. Use good quality butter for that melt-in-your-mouth texture that makes shortbread so irresistible.

Sugar: Just enough to balance out the richness of the butter, giving you that perfect, slightly sweet bite.

Flour: This is the base, creating the light, delicate crumb that shortbread is known for.

Cornstarch: This adds to the shortbread’s meltiness, giving it that signature texture that’s soft but not too crumbly.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to make this buttery delight:

Preheat Your Oven: Start by preheating your oven to 325°F (163°C). This helps the shortbread bake evenly and gives it that perfect golden-brown color.

Cream Butter and Sugar: In a large bowl, combine the butter and sugar. Cream them together until the mixture is light and fluffy. This step is important—it ensures your shortbread is soft and melts in your mouth.

Add Flour and Cornstarch: Slowly add in the flour and cornstarch, mixing until the dough just comes together. Don’t overwork it—this will keep the texture light and crumbly.

Shape the Dough: Turn the dough out onto a lightly floured surface. Roll it out to about ¼ inch thickness. You can use a cookie cutter to create fun shapes, or simply cut it into squares for a more rustic look.

Bake to Perfection: Place your shortbread on a baking sheet lined with parchment paper and bake for about 20 minutes, or until the edges are lightly golden. Keep an eye on them—they can go from perfect to overdone pretty quickly.

Cool and Enjoy: Let your shortbread cool on the baking sheet for a few minutes before transferring them to a wire rack. This lets them firm up so they don’t fall apart when you handle them.

How to Serve My Mum’s Shortbread

These shortbreads are perfect on their own, but here are a few ways you can enjoy them even more:

With Tea: There’s nothing like enjoying a cup of tea with a couple of buttery shortbread cookies. It’s the ultimate cozy pairing!

Gift-Worthy: Wrap them up in a cute box and gift them to a friend or loved one. They’ll appreciate the homemade touch.

Dipped in Chocolate: For an extra indulgent treat, dip the ends of the shortbread in melted chocolate. It’s a small upgrade that makes them feel extra fancy.

Additional Tips

Here are a few more ways to make the most of this recipe:

Prep Ahead: You can make the dough ahead of time and chill it in the fridge for a few hours. This helps the cookies hold their shape better when baking.

Flavor Variations: Feeling adventurous? Add a dash of vanilla or almond extract to the dough for an extra layer of flavor.

Storage Tips: Store leftovers in an airtight container at room temperature for up to a week. They also freeze well for up to a month—just make sure to wrap them tightly.

Double the Batch: This recipe is easy to double, so if you want to stock up on shortbread for later, just make a bigger batch.

FAQ Section

Q1: Can I use margarine instead of butter?
A1: While butter gives the best flavor and texture, you can use margarine as a substitute. It will change the taste slightly, but it’ll still be tasty.

Q2: Can I make this dough ahead of time?
A2: Yes! You can chill the dough for up to 24 hours. Just let it soften slightly before rolling it out.

Q3: How do I store leftovers?
A3: Keep your shortbread in an airtight container at room temperature for up to a week. They’ll stay fresh and delicious.

Q4: Can I freeze the dough?
A4: Absolutely! You can freeze the dough for up to a month. When you’re ready to bake, just let it thaw in the fridge overnight and roll it out.

Q5: Can I add chocolate chips to the dough?
A5: You sure can! Adding a handful of chocolate chips is a fun twist that gives you a little bit of extra sweetness.

Q6: How do I know when they’re done?
A6: Look for the edges to be lightly golden brown. If you press gently on the top and it feels firm, they’re ready to come out of the oven.

Q7: Can I make these gluten-free?
A7: Yes! You can swap the regular flour with a gluten-free flour blend that works well in baking.

Q8: Can I use powdered sugar instead of regular sugar?
A8: Definitely! Powdered sugar can make the shortbread even more melt-in-your-mouth, so feel free to substitute it if you like.

Q9: Do I need to chill the dough?
A9: It’s not required, but chilling the dough can make it easier to work with, especially if you’re cutting out shapes.

Q10: Can I make this without cornstarch?
A10: Cornstarch helps give the shortbread that light, melt-in-your-mouth texture. If you don’t have it, you can leave it out, but the texture may be a little different.

Conclusion

So there you have it—my mum’s shortbread recipe, simple, delicious, and sure to win over anyone who tries it. Whether you’re sharing these with loved ones or savoring a quiet moment with a cup of tea, I promise they’ll bring a little extra sweetness to your day. Give it a try and let me know how it turns out—I’m sure you’ll fall in love with them just like I did!

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