We took a classic cookie near and dear to our hearts and used our Golden Yellow Sugar for a tasty twist. The results speak for themselves — a rich and beautiful shortbread that’s surprisingly soft and just melts in your mouth. Make them for holiday platters, gifting, or as a perfect partner to your favourite hot beverage.
30 minutes (at least) chilling time
20 to 45 minutes, depending on pan size
18 to 36 squares/bars
Ingredients & equipment
1 cup (227 g) butter, cubed
½ cup (109 g) Redpath® Golden Yellow Sugar, packed
⅓ cup (40 g) Redpath® Icing Sugar
½ tsp (3 g) salt
2⅓ cups (261 g) cake flour
Square baking pan (8 or 9 inch)
Stand mixer with paddle attachment OR large bowl with hand mixer
Scale or dry measuring cups
Large rubber spatula
Fine mesh sieve or sifter
Bench scraper OR large offset spatula
Fork OR skewer
Preheat oven to 325°F (163°C). Lightly grease and line an 8 or 9 inch square baking pan with parchment paper, leaving a 2-inch overhang on the sides for easy unmoulding.
In the bowl of a stand mixer using the paddle attachment, or a large bowl using a hand mixer, cream butter, the Redpath® Golden Yellow Sugar, the Redpath® Icing Sugar, and salt on medium-high speed until pale and fluffy, scraping down the bowl as necessary; 3 to 5 minutes.
Sift the flour over the butter mixture. Mix on low speed until just combined. The dough will be crumbly.
On a lightly floured work surface, turn the dough out and knead a few times until the dough just comes together; do not over work. Place dough into the prepared baking pan and evenly press the shortbread dough into the pan. Smooth out top using a bench scraper or large offset spatula (see Chef’s Tips). Cover the pan with plastic wrap and place into the fridge to chill; at least 30 minutes.
With a sharp knife, score the chilled dough into even sized squares, bars, or diamonds with the help of a ruler. With a fork or skewer, dock the entire surface of the dough. For a clean, professional look, space the prick holes evenly apart (see Chef’s Tips).
Place into the preheated oven and bake until pale golden; 20 to 25 minutes (9-inch pan), or 40 to 45 minutes (8-inch pan).
Allow shortbread to cool in pan for about 20 minutes before using a sharp knife to cut along the scored lines. Once cookies are completely cooled, carefully lift and remove from pan using the parchment overhangs.
Store completely cooled shortbread in an airtight container between parchment paper for up to a week at room temperature, or in the freezer for up to 2 months.
*Ensure ingredients are at room temperature before proceeding with the recipe.
*For traditional Scottish shortbread, replace ⅓ cup (37 grams) of the cake flour with ⅓ cup (48 grams) rice flour for a moderate crunch and a slightly sandy texture.
*If you have another square baking pan of the same size used in the recipe, place a piece of parchment over the surface of the pressed dough. Place the bottom of the baking pan on top of the parchment and gently press down evenly to smooth out the surface of the shortbread. Alternatively, chill dough for 30 minutes then lightly roll the chilled dough out to an 8 or 9 inch square (depending on the baking pan used). Carefully transfer the dough into the pan, pressing the dough into the corners and sides.
*Patterns can be pricked into the surface of the shortbread by using a fork or skewer.
*If dough is getting soft or the kitchen is warm, place shortbread back into the fridge for 10 minutes to chill after scoring and docking with a fork before placing into the preheated oven.
*If desired, re-dock the holes with the fork or skewer used once the shortbread comes out of the oven as they tend to close up during the baking process.