This is an easy shortbread crust recipe that adds salt and vanilla for flavor. Where flavoring isn’t necessary, it really makes your dessert shine by adding this little extra step. There is something magical about adding a little salt and vanilla to your shortbread crust.

However, this is a forgiving recipe. You can feel free to omit both salt if using salted butter and substitute the vanilla for a different flavor. This shortbread crust is as easy as 1, 2, 3. You simply use one part sugar, two parts fat (butter) and three parts flour by weight.

This is why I encourage you all to start weighing ingredients. Once you learn the basics of baking, you can ultimately start creating your own recipes! And for another great tip, in general for every cup of flour, you add 1/4 tsp (1.25g) of salt and 1/2 tsp of a flavored extract such as vanilla, orange, strawberry or even mint.

Of course, you may not be here to learn how to create your own recipes or even have the desire to know the science behind this easy shortbread crust recipe. That’s okay! Simply jump to the recipe below and get baking. But if you do like the science behind baking as I do, keep checking back as we add more recipes. We want each of you to learn how to become confident in the kitchen!

Now that you have learned how to make shortbread crust, what are your plans for topping it? Perhaps a rich chocolate and caramel millionaire’s shortbread or some zesty and zippy lemon squares?

Shortbread Crust

Shortbread crust is a fabulous base for puddings, pies, cheesecake, lemon bars, or even as a cookie. Learn how to make this easy and delicious crust in a few simple steps!

Print Recipe

Prep Time10 minutes minutes

Cook Time40 minutes minutes

Chill Time20 minutes minutes

Total Time1 hour hour 10 minutes minutes

Servings16 2″ squares

Calories 93.2

Ingredients

• 1 ¼ cups (6oz) flour
• ½ cup (4oz) softened butter
• ⅓ cup (2oz) sugar
• ½ tsp (2.5mL) vanilla extract
• ¼ tsp (1.25g) salt

Instructions

• Line an 8" (20cm) pan with aluminum foil or parchment paper. If using aluminum foil, spray with non stick spray or coat with butter.
• In a large bowl, cream together butter, salt, vanilla and sugar. Stir in flour until just coming together and mixture looks like crumbs. Spread into baking pan and press into an even layer. Chill until firm, about 20 minutes.
• While dough is chilling, preheat oven to 300F (150C.)
• Bake 35 – 45 minutes until just the edges are turning golden brown.

Notes

Salt and vanilla extract are optional to improve flavor and can be left out entirely.

For a 9″ (23cm) crust, use 1 1/2 times the amount of ingredients.
For a 9×13 (23x33cm) crust, use 2 times the amount of ingredients.

Glass dishes should not go straight into an oven from chilled state unless it is heatproof glass as it can shatter from temperature shock.  If unsure, let glass dish come to room temperature before baking.

Nutrition Facts

Shortbread Crust

Serving Size

 

1 square

Amount per Serving

Calories

93.2

% Daily Value*

Fat

 

5.5

g

8

%

Saturated Fat

 

3.5

g

22

%

Sodium

 

18.15

mg

1

%

Carbohydrates

 

10.2

g

3

%

Protein

 

0.83

g

2

%

* Percent Daily Values are based on a 2000 calorie diet.

* Calories provided as a courtesy and not guaranteed.