Christmas Shortbread Cookies

Shortbread can go dry when it is overbaked, when there is too much flour or when the dough has been overworked so gluten tightens. Weigh your flour, stop mixing as soon as the dough comes together and pull the cookies from the oven as soon as the edges are just starting to pale gold.

If the butter is too soft when you bake or if the dough was not chilled, cookies can spread. Chill shaped dough or the cutouts for at least 10 to 30 minutes before baking so the butter firms up and the cookies hold their shape. Also check your oven temperature, as hot spots or a fast oven make them flatten.

Either works but unsalted gives you control over salt level while salted butter adds a built in seasoning that many people like in shortbread. If you use unsalted add about a quarter to a half teaspoon fine salt to the dough. Whatever you choose use good quality butter because it is the main flavour. This is one of our secrets to making a delicious homemade biscuit taste good vs great.

Adding a little cornstarch or using icing sugar keeps the texture tender and melt in the mouth by reducing gluten and giving a finer crumb, so many bakers use them for the softest shortbread. If you want a slightly firmer, more traditional bite skip cornstarch and use granulated sugar instead.

Shortbread is done when it is pale and just starting to colour at the very edges. It should not be deeply browned. Take them out a little early because they will firm up as they cool on the tray.

Store in an airtight tin at room temperature for up to a week or freeze fully cooled cookies in a sealed container or freezer bag for up to three months. Thaw at room temperature and they keep their texture well. For dough, wrap tightly and freeze for up to one month then thaw in the fridge before rolling.