Shortbread is one of my favorite things to bake and eat, so when I saw that National Shortbread Day was coming around I knew that I had to get in the kitchen and get busy. Shortbread origins go back for centuries and the basic recipe is only butter, flour and sugar in a pretty specific ratio, normally one part sugar, two parts butter and three parts flour.
The large amount of butter is what makes a shortbread “short” (meaning crumbly). The buttery, crumbly, sandy-textured concoction is heavenly indeed and I could eat it all the time.
Every year, when fall rolls around, I start making shortbread. It’s easy to make, tasty to eat and people love to receive it as gifts. Last year, I made this whole wheat shortbread many many times; however, this year, I’ve been stuck on this citrus version.
During the holidays, I don’t count carbs so this shortbread is the real deal with no corners cut.
- 1/8 tsp sea salt, fine grained
- 2 cups all purpose flour
- 1 cup butter, unsalted
- 1/2 cup sugar
- Zest of one orange
- 1/2 tsp vanilla paste
- Preheat oven to 350 degrees.
- Prepare a 9 inch round pan with butter, parchment or both.
- Whisk together dry ingredients in a medium bowl and set to the side.
- Cream together butter and sugar in a stand (or electric) mixer.
- Add orange zest and vanilla paste.
- Mix just until incorporated.
- Slowly add in the dry mixture.
- Mix only until dough comes together.
- Press dough into pan evenly.
- Using a fork, press down the edges to create the edge design.
- Gently prick the dough surface evenly around the entire pan.
- Bake about 30 minutes or just until the edges begin to brown.
- Cool on wire rack about 30 minutes before turning out onto a cutting board.
- Cut shortbread into wedges and allow to completely cool before storing.
- Store in a covered container at room temperature for several days or can be frozen for later.
I hope you enjoy – Happy New Year!