Cuddles brown sugar shortbread recipe


This shortbread is pure and simple, and it achieves that sandy, perfect shortbread texture without cheats like rice flour or cornstarch. To make these, it’s best to have a good, strong mixer, as you’re going to need to beat the hell out of them. They are best served with cold granita and warm orange pekoe tea.

  • Yield: 4 dozen


  • 1 lb (500 g) room temperature butter
  • 1 cup (250 ml) brown sugar
  • 4 cups (1 L) all-purpose flour
How to Make It
  1. Preheat oven to 325°F (160°C).
  2. In bowl of a stand mixer on medium speed, beat butter and brown sugar together until fluffy. Scrape down sides of bowl, then turn up speed to medium-high and beat mixture for 30 minutes, scraping sides of bowl down occasionally.
  3. Add flour and beat until just combined.
  4. On a lightly floured surface, roll dough to about ¼ in (6 mm) thick. Cut dough into rectangles about 2½ in (6.35 cm) long, and poke each slice twice with the tines of a fork.
  5. Place on a baking sheet about 1 in (2.5 cm) apart. Bake for 18 to 20 minutes, until cookies have only just begun to brown and are firm and crumbly but pale.
  6. Cool completely on a wire rack before eating.

Leave A Reply

%d bloggers like this: