Best Traditional Shortbread Cookie Afternoon Tea Recipe
A simple classic shortbread never goes amiss, so next time you need something quick for those last-minute guests, remember this Best Traditional Shortbread Cookie Afternoon Tea Recipe. If you need more than one treat, these pair excellently with this Lemon Brandy Syllabub Afternoon Tea Recipe.
Best Traditional Shortbread Cookie Afternoon Tea Recipe
Makes 16 cookies
Prep Time: 15 minutes; Bake Time: 20 – 25 minutes
Ingredients:
- 1 1/8 cups all-purpose flour
- ¼ cup cornstarch
- 10 Tbsp. (142 g) unsalted butter, at room temperature
- ½ tsp. pure vanilla extract
- ½ cup confectioner’s sugar
- ½ tsp. kosher salt
- sugar to sprinkle (optional)
Instructions:
- Preheat oven to 350°F. Prepare a 9-inch square or round cake pan. Line the bottom with parchment.
- Combine flour and cornstarch. Sift and set aside.
- In a mixer using the paddle attachment, beat the butter and vanilla extract until creamed. Add the confectioner’s sugar and salt; mix until combined.
- Add flour mixture and beat on low, scraping down the sides as you go; mix until just combined.
- Place dough in prepared pan and flatten to the edges using your hands. Using a fork or small skewer, indent a pattern onto the top.
- Bake for 20 – 25 minutes until set and the edges are lightly browned. Cool in pan on a wire rack for 5 minutes, then cut into desired shapes. Sprinkle with sugar if desired. Cool completely in pan before removing from pan.
- Store in an airtight container at room temperature for up to 1 week, or freeze for up to 6 months.
Enjoy!
Baking Tip:
- Be careful not to over-mix the flour mixture into the wet ingredients or the dough will become tough.
Tea Recommendations:
We recommend you serve this afternoon tea recipe with the following loose leaf teas.
Lemon Soufflé
smooth lemon herbal rooibos tea
Wisteria White
sun-kissed currant scented black tea
English Breakfast
hearty traditional black tea
We hope you enjoy this Best Traditional Shortbread Cookie Afternoon Tea Recipe!
