The Simplest Shortbread Recipe

While on our way to Toronto in November, Pranav and I each received a piece of Walker's chocolate coated shortbread as part of our on-flight meal. I've never really been a sucker for shortbread, but I had to admit, this was delicious. We were both anxious to taste it again on the flight home, but it never came. So, we decided to pick up a box at Heathrow.  

After having eaten half the contents of the box, I began wondering why I'd never been a fan before, and more importantly, why it had never occurred to me to try baking my own shortbread. My cousin's son is an accomplished baker and it wasn't until I heard of his recent shortbread-baking-success that I was determined to try my hand.

I did some internet research and came up with the following rules for making good shortbread.

1. Never underestimate the simplicity of making shortbread. Although it isn't difficult, it can be remarkably easy to botch.
2. Don't get too creative. While it may be fine to top your shortbread with coloured sugar granules, or even mix a few chocolate chips into the dough, you shouldn't get too ambitious. 
3. There is no substitute for butter. Leave shortening and margarine out of the equation; they have no place in a shortbread recipe. If you're not willing to ingest a bit of butter, then this cookie is not for you.

The above being noted, here is a simple and successful recipe for the most confident (and even those most novice) of bakers.

Shortbread

• 3 parts flour
• 2 parts butter (melted)
• 1 part sugar

That's really all you need. Mix everything up and don't forget to grease your cookie sheet. Roll the dough out to 1 cm thickness, and cut the dough into whatever shapes fit the occasion. Place the cookies an inch apart from each other and bake them for 20 minutes at 300 degrees F. Don't burn your tongue.