Perfect All-Butter Shortbread from Blooms & Baking

Hello, lovely friends. How are you this week? I hope this post finds you happy, relaxed, and lightly freckled from the summer sun. I know we’re only on the third day of the week, but we’ve been having such a lovely one so far. Boyfriend joined me in the kitchen for a spot of baking, I had real in-person drinks with friends, and I got some good work done on a couple upcoming posts. And it’s only Wednesday. I think this bodes well for the rest of my week – right?

Today, I wanted to share a recipe with you for Perfect All-Butter Shortbread. I mentioned it briefly in July’s Monthly Musings post, but I’m going to preach about this recipe until everyone I know is convinced. It comes from my latest cookbook purchase – Amy Ho’s Blooms and Baking Cookbook – and is hands down the most ridiculously delicious shortbread I’ve ever tried. “Perfect” is not a statement I make lightly.

I’ve made this shortbread twice now. Once for Boyfriend’s mom’s birthday, and once for tea with my family. It was such a success both times that there were hardly any leftovers, sadly. Buttery, crumbly, light, melt-in-your-mouth, perfection. It’s so easy to make it’s almost laughable, yet also luxurious enough to be gifted to your friends. You’ll just have to take my word for it – this is the perfect all-butter shortbread recipe.

Brb, just talked myself into whipping up another batch. Enjoy!

Print this recipe!

Perfect All-Butter Shortbread; makes six 1.5-inch shortbread fingers |

Recipe from Blooms & Baking by Amy Ho

Ingredients

105g plain flour
30g cornflour
127g salted butter, very soft
65g granulated sugar, divided
crushed rose petals, for decoration, optional

Recipe

Preheat the oven to 165C & grease and line a 9×5-inch loaf tin with parchment paper.

In a medium bowl, whisk together the flour and the cornflour; set aside.

Using an electric whisk or a stand mixer fitted with the paddle attachment, beat the butter together with 39g of the sugar on a medium speed for about 30-seconds, or until creamy. Add the flour mixture into the bowl & mix on low speed until a smooth dough has formed, about 1-minute.

Spread the dough evenly into the prepared loaf pan and bake in the preheated oven for 35-40 minutes, or until the edges and top are a very light golden brown.

Leave the shortbread to cool in the pan for about 25-minutes, or until warm to the touch. Sprinkle the remaining 26g of sugar over the warm shortbread & tilt the pan around so that it is evenly covered. Gently use the parchment paper to lift the warm shortbread out of the tin. Using a sharp knife, cut the shortbread into even sized fingers, about 1.5-inches thick. Leave to cool completely before serving.

PS, shout-out to my sister for the wonderful hand modelling! You did great, Kid!



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