Ingredients:
- 1 cup (227g) unsalted butter, softened
- ½ cup (60g) powdered sugar
- 2 cups (250g) all-purpose flour
- ¼ cup (30g) cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract (optional)
Optional Toppings:
- Granulated sugar
- Powdered sugar
- Melted chocolate
Directions:
- Preheat your oven to 165°C (325°F) and line a baking tray with parchment paper.
- In a mixing bowl, cream together the softened butter and powdered sugar until the texture is light, smooth, and creamy.
- Add the vanilla extract and stir until well combined, if you’re using it.
- In another bowl, mix the flour, cornstarch, and salt together.
- Slowly add the dry ingredients into the butter mixture, stirring gently until a soft dough comes together.
- Shape the dough into a flat disc, cover it with plastic wrap, and place it in the fridge for 20–30 minutes to firm up.
- Roll out the chilled dough on a lightly floured surface until it’s about ½ inch (1.25 cm) thick.
- Cut into your favorite shapes like squares, rectangles, or circles, and lightly poke the tops with a fork for the classic shortbread look.
- Place the biscuits onto the prepared tray, leaving a little space between each one.
- Bake for 18–22 minutes, just until the edges start turning a light golden color.
- Allow them to cool on the tray for about 5 minutes, then move them onto a wire rack to cool completely.
- Finish with a dusting of powdered sugar or drizzle with melted chocolate for extra sweetness if you like.
These buttery shortbread biscuits are perfect for tea time, gifting, or enjoying as a simple homemade treat.