Classic Shortbread — Cookies or Crust
Buttery, crisp, and delicately sweet. Designed to bake as a melt-in-your-mouth cookie or a tender, versatile crust.
FORAGE BAKER'S NOTES
Flour Matters. Gluten-free flour blends—and even traditional wheat flours—vary widely in weight per cup, which is why we recommend baking by weight whenever possible.
If measuring by volume, gently scoop Heritage Baker's Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in a dense bake, while spooning may under-measure.
Sweeteners Matter Too. Sweeteners significantly affect texture and structure. For best results, we recommend Homestead Sweetener or traditional sugar.
- Homestead Sweetener: 140g per cup (1:1 sugar replacement by volume)
- Granulated Sugar: 200g per cup
- Substitutions may affect spread, crispness, and overall texture.
WORKING THE DOUGH
Cookies baked immediately after mixing will spread more. Rested dough spreads less and bakes thicker. Fully chilled dough baked cold will hold its shape best and produce the most even texture.
- We recommend baking one test cookie before baking the full batch, especially when making substitutions.
- If cookies spread too much, add 1 tablespoon additional flour.
- If cookies do not spread enough, add a small amount of softened butter or water.
SHORTBREAD TECHNIQUE
- Melted butter should be warm, not hot, when added to the dough.
- For deeper flavor, replace 2 tablespoons of butter with ghee.
- This dough welcomes additions such as chopped nuts, dried fruit, citrus zest, or a dip in melted chocolate.
- The dough may also be mixed in a food processor.
- Bake times may vary, so watch carefully to prevent over-browning.
INGREDIENTS
- 1½ cups (187g) Heritage Baker's Flour
- ⅓ cup (47g) Homestead Sweetener
- 6 tablespoons (84g) melted butter
- 2–5 teaspoons water
- 1 teaspoon vanilla extract
INSTRUCTIONS
- Preheat oven to 325°F.
- Butter a pie pan or baking dish, or line a sheet pan if making cut cookies.
- Combine all ingredients until crumbly but cohesive, adding water as needed.
- Press the dough evenly into the prepared pan. Score cut lines and prick with a fork.
- Refrigerate for 30 minutes.
- Bake for approximately 20 minutes, until the edges are lightly golden.
- Turn off the oven and allow the shortbread to cool briefly.
- Re-cut along the score lines.
- If center pieces remain soft, return them to a warm oven (200–250°F) for 5–15 minutes to crisp.
TO ROLL & CUT
- This dough can also be rolled and cut into classic shortbread cookies.
- Roll the dough ¼–⅓ inch thick.
- Cut into desired shapes and bake for approximately 10 minutes, just until lightly golden.
- Turn off the oven and allow the cookies to rest inside with the door slightly open for 5–10 minutes.
FROM THE FORAGE KITCHEN
Made with Heritage Baker's Flour and Homestead Sweetener—crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.
