Description
A buttery, melt-in-your-mouth shortbread cookie recipe inspired by the classic Eet-Sum-Mor biscuits. Perfect with tea or coffee and simple to make at home.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Cream together the butter and powdered sugar in a large bowl until light and fluffy.
- Stir in the vanilla extract.
- In another bowl, whisk together the flour, cornstarch, and salt. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
- Roll the dough into a log or press into a square baking tin. Chill for 30 minutes to firm up.
- If making logs, slice into 1/4-inch thick rounds and place on the prepared baking sheet. If using a tin, prick the dough with a fork for even baking.
- Bake for 20-25 minutes until the edges are lightly golden. Cool completely before serving.
Notes
- Do not overbake; shortbread should remain pale and just slightly golden around the edges.
- You can add chocolate chips or nuts for variation.
- Store in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: eet-sum-mor biscuits, shortbread cookies, homemade shortbread, South African cookie recipe