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Shortbread · Classic Pan Wedges

Classic Butter Shortbread Wedges

Five pantry ingredients pressed into a round pan, scored and baked low until crisp and sandy. No rolling, no shaping and no mixer required, so it makes a perfect first bake.

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Prep
15 min
Cook
40 min
Total
1 hr 45 min
Serves
12 · 12 wedges
Level
Easy

Ingredients

  • 1 cup unsalted butter, softened (227 g)
  • ½ cup granulated sugar, 100 g, plus 1 tbsp for sprinkling
  • 1 tsp vanilla extract
  • ½ tsp kosher salt
  • 2 cups all-purpose flour, spooned and leveled (250 g)
  • ¼ cup cornstarch, 30 g

Steps

  1. Heat the oven to 325°F (165°C). Line the bottom of a 9-inch round cake pan with a circle of parchment.
  2. In a large bowl, beat the butter, 1/2 cup sugar, vanilla and salt with a mixer or a wooden spoon until smooth and creamy.
  3. Add the flour and cornstarch and mix on low (or stir) until the dough clumps together. It will look crumbly at first.
  4. Tip the dough into the pan and press it into an even layer with your fingers, then smooth the top with the back of a spoon.
  5. Prick the dough all over with a fork, about every inch, so it bakes flat.
  6. Score the dough into 12 wedges with a knife, cutting about halfway down.
  7. Refrigerate the pan so the butter firms up and the edges stay sharp.
  8. Bake until the shortbread is pale golden all over and golden at the edges.
  9. Right away, sprinkle with the remaining 1 tablespoon of sugar and cut along the score lines all the way through while it is still warm.
  10. Let it cool completely in the pan before lifting out the wedges. It crisps as it cools.

Tip: Bake until truly golden, not pale. Underbaked shortbread tastes floury and stays soft.

Tip: Cut while warm. Once cool, it shatters instead of slicing.

Tip: Salted butter works too; skip the added salt.

Storage: Airtight at room temperature up to 2 weeks. It keeps beautifully, which makes it a good gift.

Make ahead: Press the dough into the pan, wrap and refrigerate up to 2 days, or freeze up to 2 months. Bake straight from cold, adding 5 minutes.

Estimated nutrition per serving: 250 calories · protein 2 g · carbohydrates 27 g · fiber <1 g · sugars 8 g · fat 16 g (saturated 10 g) · sodium 75 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 6 of 6 ingredients.