Simple Shortbread Bars; simple buttery biscuits made with just a few affordable ingredients, sprinkled with sugar and guaranteed to please.
Baking doesn’t get much simpler than shortbread.
A Scottish staple that’s been lingering in our kitchens, and our tacky Royal Mile gift shops, for hundreds of years. Shortbread is timeless, it’s classic, and it’s always tasty.
Today I want to share this recipe for simple shortbread bars. This is a continuation of the recent back-to-basics recipe posts I’ve been sharing with you, which feels like the only appropriate approach in this strange global situation. To provide you with anything rich or lavish felt almost wrong or narcissistic with all the worry of illness and disruption on our minds. Instead, I want to give you the most simple recipes to help you feed yourself and your families with whatever you have in your cupboards.
These simple shortbread bars are almost the ideal basic recipe. With just 4 basic ingredients, and a couple of added extras to offer delicious flavour, these are ideal for baking if you’ve suddenly found yourself spending a lot more time indoors. You won’t need any fancy equipment either. As long as you have a standard square or rectangular baking tin, and a big bowl for mixing, you’re sorted! You can make these simple shortbread bars by yourself to help you relax or you could make them with children to keep them occupied while stuck inside.
Plus, once you’ve tasted these simple shortbread bars, you’ll remember why this sugar-dusted biscuit is still such a big deal in Scotland. Unmistakably buttery, bridging crisp and tender, melting in the mouth and sprinkling your lips with a veil of sparkling sugar. This is simplicity, but it is by no means deprivation.
I like to add a cheeky grating of lemon zest to these simple shortbread bars. The freshness of lemon really lifts these, and contrasts nicely with the richness of the butter. It makes for a lovely little surprise when people bite in. Obviously if you’re not a fan of the citrus flavour, or you can’t find any fresh lemons in the ransacked supermarkets at the moment, feel free to keep it classic.
Why not try these Chocolate Chip Shortbread Bars?
I really hope these simple shortbread bars can add some joy to your day, whatever situation you may be in thanks to current social-distancing measures. Taking time to look after ourselves, spend better quality time with family or partners, and savour small moments is paramount right now. Paying extra attention to emotions, sounds, sights, scents, flavours and touches is something this isolation may teach us. May we use it well, and be ready to grow and adapt to our new world when all this frustration comes to an end.
Stay happy and healthy, and thank you for being here.
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To make these simple shortbread bars, simply follow the recipe below!
Simple Shortbread Bars
Notes
BE A MAVERICK: why not drizzle some melted white chocolate over the finished simple shortbread bars?
These simple shortbread bars will keep well in an airtight container or on a covered cake stand for up to 5 days.
Ingredients
- 100g (½ cup) caster sugar (plus extra to decorate)
- 200g (13 tbsp) soft salted butter
- 250g (2 cups) plain flour
- 50g (5 tbsp) cornflour
- Grated zest of ½ a lemon (optional)
- 1 tsp vanilla extract (optional)
Instructions
- Thoroughly grease and line a rectangular baking tin, preferably 20 x 20cm (8 x 8 inches) or 20 x 30cm (8 x 12 inches), with greaseproof or parchment paper. I use a 20 x 30cm.
- In a large bowl, beat together your sugar and butter for 2-3 minutes until pale and fluffy.
- Add in the remaining ingredients and stir until everything has combined into a thick buttery dough.
- Press the dough into a flat layer at the bottom of your prepared tin.
- Chill the tin of dough for 30-60 minutes. Meanwhile preheat your oven – 180 C / 160 C fan / 350 F / gas mark 4.
- Once the dough has chilled and the oven is fully preheated, place the tin of dough in the oven to bake for 20-26 minutes. By which time it should be lightly golden and firm (but not hard) to the touch.
- When baked, scatter a small handful of caster sugar over the cooked shortbread bars and allow it to cool for 10 minutes.
- While the shortbread is still a bit warm, use a sharp knife to cut the cooled shortbread (still in its tin) into bars, triangles or fingers.
- Enjoy!
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Hi Kelly,
Just want to let you know that I discovered your work about 6 months ago on Youtube and have been a loyal follower of your podcast and channel ever since. I look forward to your videos and listen to your podcasts on my morning commute to work. I like how your pour yourself into your recipes and I enjoy listening to your take on everything food-related (and even outside of the food realm). I just now stumbled on your website looking for a shortbread recipe (because I love buying the Walker’s brand) and I have been pleasantly surprised with all of these wonderful recipes! I had no idea you baked to this degree!
In essence, your work is lovely. Thank you for taking the time to share your passion with us.
Sending you love from NYC.
Thank you for such a kind and thoughtful comment, Natalie! Your support means a lot and I’m really glad to hear you’re enjoying the videos/podcasts too!