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Brown Sugar Shortbread
Make the most of staple baking ingredients with this simple recipe for brown sugar shortbread!
Ingredients
- 5.5 ounces (156 g) all-purpose flour, about 1 & 1/4 cups
- 3 tablespoons cornstarch
- ¼ teaspoon salt
- ½ cup (100 g) firmly packed light brown sugar
- 7 tablespoons (99 g) unsalted butter, softened
- 1 ½ teaspoons ice water
- sanding sugar, optional
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Instructions
- Whisk together the flour, cornstarch, and salt. Set aside.
- In a separate bowl, combine the brown sugar and butter with your hands. Mix until combined. Add the flour mixture, and continue mixing with your hands just until combined.
- Sprinkle the water over the dough. Lightly knead the dough 3 or 4 times, just until the dough is smooth and holds together.
- Wrap the dough in plastic wrap. Refrigerate for 30 minutes.
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone liner.**
- Place the dough on the prepared pan. Shape the dough into an 8"x 5" rectangle about 3/8" thick. Use a fork to pierce the surface of the dough. If desired, sprinkle the top of the dough with sanding sugar.
- Bake 25 to 30 minutes, or until the shortbread is set and the edges are golden brown. Cut into pieces*** and cool completely.
Notes
- *Measuring accuracy is always important in baking, but perhaps even more so with shortbread. If you don't have a scale, be sure you're lightly spooning the flour into measuring cups and leveling with a knife.
- **The original recipe directs you to place the dough on a baking sheet coated with cooking spray. I prefer to line my baking sheets, but either way is fine.
- ***The yield will vary depending on how you cut the cookies. I cut mine into wedges and got 16 cookies. Smaller squares will yield 24 pieces.
- Recipe ever so slightly adapted from Cooking Light.
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