Base Shortbread Cookie Dough Ingredients:
160g Butter
60g Icing Sugar
240g All Purpose Flour
1 teaspoon of Vanilla Essence / 0.5 teaspoon of Vanilla Paste
Step By Step
1. Cream Butter and Icing Sugar until light in color.
2. Add in Vanilla Essence and mix till incorporated.
2. Sift in the All Purpose Flour and fold till well combine.
3. Pour in the ingredients you love (our suggestions below) and fold till evenly distributed.
4. Place in the fridge to chill overnight or for minimum 4 hours to let the flavor infuse and dough to be manageable.
5. Preheat the oven to Fan mode 160°C or Top Bottom mode 170°C.
6. Remove chilled dough from fridge and shape the dough as desired. Place on the baking sheet, leaving 1" apart.
7. Place in the oven to bake for 15mins or until edges are lightly golden brown.
8. Cool completely before serving.
Some Extra Tips Below:
- Recommended to mix the dough and let it chill overnight in the fridge so the dough cam be more manageable if you want to slice.
- You can store the mixed cookie dough (well wrapped) in the fridge for up to 3 to 5 day or it can last up to 2 months in the freezer.
- If you're using a mixer, remember to do remove and manually fold in the ingredients you love (our suggestions below).
- Remember space it 1" apart to let the cookie have space to expand and brown evenly.
- To allow the flavor and fragrance to develop further, store cookies in an airtight container overnight before serving.
- Store cookies in an air-tight container with a piece of bread or a slice of apple to retain the softness as the cookie will absorb the moisture from the bread or apple to stay soft longer.
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Below are my creations hopefully it'll inspire you. You may split the base cookie dough is 2 parts and half the portion as per suggested below for more varieties. Hope you all will love this recipe.
Cranberries Shortbread Cookie (Sweet)
80g Dried Cranberries, cut in to smaller pieces
Cranberry and Walnut Shortbread Cookie (Sweet)
45g Dried Cranberries, cut in to smaller pieces
35g Walnuts, chopped
Lemon Shortbread Cookie (Savory)
2 teaspoons of Lemon Juice
1 whole Lemon Zest
Coming Soon~
Orange Cumin Shortbread Cookie (Sweet+Savory)
2.5 tablespoons Orange Zest
1.5 teaspoons Cumin Seeds
2-3 tablespoons Orange Juice
Parmesan Cheese, Rosemary and Thyme Shortbread Cookie (Savory)
0.5 cups grated Parmesan Cheese
½ teaspoon freshly ground black pepper
Spicy Cheddar Cheese Shortbread Cookie (Savory)
2 cups grated Cheddar Cheese
0.5 teaspoon Cayenne Pepper
0.5 teaspoon chopped Fresh Thyme Leaves
0.5 teaspoon chopped Fresh Rosemary
Garlic Parmesan Cheese Shortbread Cookie (Savory)
1 cup grated Parmesan Cheese
1 teaspoon of Garlic Powder
Pinch of Cayenne Pepper
Maple, Bacon and Parmesan Cheese Shortbread Cookie (Savory)
4 strips Smoked Bacon
0.75 cup Grated Parmesan Cheese
0.75 cup Maple Syrup
Cook the Smoked Bacon until crisp, and pat off any excess fat.
Using a food processor, pulse the Smoked Bacon with the Flour and Sugar until the bacon is finely chopped.
Bacon and Cheddar Shortbread Cookie (Savory)
4 strips Smoked Bacon
0.25 teaspoon Ground Black Pepper
2 cups coarsely grated old cheddar cheese
Cook the Smoked Bacon until crisp, and pat off any excess fat.
Using a food processor, pulse the bacon with the Flour, Sugar and Black Pepper until the Smoked Bacon is finely chopped.
Gorgonzola Cheese and Pistachio Shortbread Cookie (Savory)
120g Gorgonzola Cheese
reduce All Purpose Flour to 120g
0.125 teaspoon of Cayenne
1 teaspoon of Lemon Zest
50g Pistachios, chopped
Date and Hazelnut Shortbread Cookie (Savory)
3 Dried Dates, stoned and chopped
40g Hazelnuts, chopped
Slivered Almonds Shortbread Cookie (Sweet)
50-60 whole Slivered Almonds
After shaping the dough to the desire shape, place the whole Slivered Almonds and give it a little push.
Rainbow Shortbread Cookie (Sweet)
Split dough into 6 portion and mix in Coloring Paste. Roll the colored dough into same flat square shape. Stack by Color: Red, Orange, Yellow, Green, Blue, Purple.
Sanded Diamond Shortbread Cookie (Sweet)
1 Egg Yolk, for coating
50g Granulated Sugar, to sprinkle on top
After shaping the dough to the desire shape, burst the Egg Yolk, sprinkle the Granulated Sugar.
Chocolate Top Shortbread Cookie (Sweet)
100g Chocolate
After the Shortbread cookie is baked and cool.
Option 1: Dip the top of the cookie into the melted Chocolate.
Option 2: Prepare fancy pretty chocolate that are just right for the Shortbread cookie size. Pipe some melted chocolate on your cookie and carefully place a piece of chocolate on top and allow to set.
Cinnamon Sugar Shortbread Cookie (Sweet)
40g Fine Sugar
2 teaspoon of Ground Cinnamon
Mix and sprinkle on Shortbread Cookie before baking.
Coconut Lime Shortbread Cookie (Sweet)
1/2 cup Coconut, shredded and toasted
2 tablespoons Lime Zest
Lime Glaze Ingredients
320g Icing Sugar
1 teaspoon Lime Zest
1 tablespoon Lime Juice
2-3 tablespoons Water
In a small bowl, whisk together Icing Sugar, Lime Zest, and Lime Juice until combined. Add in the two or three tablespoons of water, and whisk until it reaches a good consistency for spreading.
Drizzle each cookie with the Lime Glaze, adding extra lime zest on top if desired.
Lemon Glaze Shortbread Cookie (Sweet)
Lemon Glaze
240g Icing Sugar
3 tablespoons Lemon Juice
1.5 tablespoons Corn Syrup
1 tablespoons Lemon Zest
In a small bowl, whisk together Icing Sugar, Lemon Juice, Corn Syrup and Lemon Zest until combined. Add in the two or three tablespoons of water, and whisk until it reaches a good consistency for spreading.
Drizzle each cookie with the Lemon Glaze, adding extra Lemon Zest on top if desired.
Almond Glaze Shortbread Cookie (Sweet)
Almond Glaze
240g Icing Sugar
3 tablespoons Milk
1.5 tablespoons Corn Syrup
0.13 teaspoon Almond Extract
1 tablespoon finely chopped toasted Almonds
In a small bowl, whisk together Icing Sugar, Milk, Corn Syrup and Almond Extract until combined. Add in the two or three tablespoons of water, and whisk until it reaches a good consistency for spreading.
Drizzle each cookie with the Almond Glaze, adding finely chopped toasted Almonds on top.
Blackberry Glaze Shortbread Cookie (Sweet)
Blackberry Glaze
1 cup Frozen Blackberries
240g Icing Sugar
1.5 tablespoon Corn Syrup
Press thawed blackberries through a fine-mesh sieve to extract juices. In a small bowl, combine Blackberry Juice, Icing Sugar, and Corn Syrup.
Drizzle each cookie with the Blackberry Glaze.
White Chocolate-Pistachio Glaze Shortbread Cookie (Sweet)
White Chocolate-Pistachio Glaze
200g white chocolate
4 teaspoons Vegetable shortening
4 teaspoons pistachio paste
0.13 teaspoon fine sea salt
1 tablespoon finely chopped pistachios
In a medium heatproof bowl set over a pot of simmering water, melt white chocolate and vegetable shortening. Remove bowl from heat and stir in pistachio paste and fine sea salt. Allow mixture to rest for 1 minute. Dip cookies as directed, and sprinkle with finely chopped pistachios.
Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~
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