Ronan's Shortbread

This started as an easy three ingredient shortbread. But if you know me, you know I can't stop adding ingredients just to see how it turns out. This is a dense, almost cake-like shortbread because of the amount of butter I use. If you prefer a traditional crisp shortbread you can halve the butter. (Or find a different recipe!) *Photo is a stock image*

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

This recipe is easily scaled. I usually multiply the given recipe by 2.

Step 2

Cream butter and sugar.

Step 3

Add vanilla and salt.

Step 4

Add flour slowly. I find the best way to do this (if not using an electric mixer) is to use a pastry cutter until the dough is the consistency of sand then use your hands to knead until it comes together smoothly and stops falling apart.

Step 5

Add any additional flavoring you wish. Just be careful not to add so much that you overpower the flavor of the shortbread. If making a savory flavor, omit the vanilla. Possible Additives! lemon extract/zest almonds or almond extract orange zest dried lavender nuts ground tea leaves - earl grey, chai dried fruit rosemary thyme cinnamon chocolate chips

Step 6

Preheat oven to 325°.

Step 7

Line 8"x8" pan with parchment paper and press dough into pan until about 1/2" thick and spread evenly. Poke holes in the dough to create the traditional shortbread look. If making a larger batch, try using a cookie sheet! A double batch fits well in a 9"x13" sheet.

Step 8

Bake on bottom rack for 30 minutes until lightly browned around the edges. Let cool for 20 minutes then cut into bars. Finish cooling in pan.