For any baking enthusiast, classic, buttery shortbread is a go-to recipe. After all, with a short list of almost-always-on-hand ingredients and a recipe that is quick to put together, these pat-into-the-pan, prick, and, bake shortbreads are in the oven before you know it. You can make this traditional style shortbread, or you can add a bit of flair: a teaspoon of vanilla extract, or, a tablespoon of lemon or orange zest; an equivalent amount of poppy seeds, or, 1/4 cup of finely ground hazelnuts or pecans. You could also substitute 2 tablespoons of the all-purpose flour with an equivalent of instant espresso powder and some cocoa powder. Uses KitchenAid® Stand Mixer and Sifter + Scale Attachment.
- Special Equipment: KitchenAid® Stand Mixer; KitchenAid® Sifter + Scale Attachment; 8-in/20-cm round cake pan or springform pan; parchment paper
- Generously butter the bottom and sides of the cake pan. Line the bottom of the pan with a circle of parchment paper, and butter the parchment. Set aside.
- Place the butter in the bowl of your KitchenAid® Stand Mixer fitted with the flat beater. Attach the KitchenAid® Sifter + Scale Attachment to your mixer. With the ingredient valve closed, weigh the sugar (3.5 oz) in the ingredient hopper. Turn the mixer to medium-low speed, open the ingredient valve, and sift the sugar mixture into the mixing bowl. Cream the butter mixture, on medium speed, until the sugar is incorporated, about 1 minute. Scrape down the bowl once, beat until combined, 30 seconds longer.
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|Calories290Calories from Fat140|
|% DAILY VALUE|
|Calories from Fat140|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.