Buttery shortbread



15 min


24 bars

* PLUS Baking Time: 35 minutes
Buttery shortbread

Andreas Trauttmansdorff


  • 3/4 cup unsalted butter , at room temperature
  • 1/2 cup sifted icing sugar
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 1/4 cups all-purpose flour


  • Preheat oven to 300F (150C). Lightly coat an 8-inch (2-L) square baking pan with butter. In a medium-size bowl, using an electric mixer or wooden spoon, beat 3/4 cup (175 mL) butter until smooth. Gradually beat in sugar and salt until evenly mixed. Beat in vanilla. Using a wooden spoon, stir in flour just until evenly mixed.
  • Scrape dough into pan. Lightly flour fingers, then evenly press into pan. Bake in centre of preheated oven until centre is light golden, 35 to 40 minutes. Remove pan to a rack. Using a fork, prick in several places or at 1/2-inch (1-cm) intervals, then cut into bars. Cool completely in pan. Refrigerate up to 2 weeks or freeze up to 2 months.

Nutrition (per serving)

  • Calories
  • 83,
  • Protein
  • 0.7 g,
  • Carbohydrates
  • 7.2 g,
  • Fat
  • 5.8 g,
  • Fibre
  • 0.2 g,
  • Sodium
  • 25 mg.

This easy press-in-the-pan shortbread is a classic! Nibble on a delectable piece with a mug of warm mulled wine or your morning coffee.

Fragrant Rosemary

Omit vanilla and stir 1 tbsp (15 mL) finely chopped rosemary leaves into flour before adding. Before baking, randomly press small rosemary sprigs into dough.

Lemon-Poppy Seed

Stir 1 tbsp (15 mL) each poppy seeds and finely grated lemon peel into flour before adding.

Chocolate Shortbread Bars

Stir 1/3 cup (75 mL) cocoa powder into flour before adding. Bake as directed.