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?
First, gather your ingredients. 
Next, cream together your butter and sugar. Mix in vanilla and salt. 
Add flour and stir. You want to only mix until it starts to come together. 
Like this! 
Pour into a prepared pan. 
Press down in an even layer and chill. 
Bake until edges are a light golden brown. It’s now ready for your toppings!
Shortbread Crust
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
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.
May I please get clarification on the butter? It’s say’s 4oz (1 stick) but in your photo with the butter it shows 2 sticks? (unless the 4oz is cut in half?)
Thank you so much.
Sue, the butter should be one stick, which would be 1/2 cup or 4 ounces. The photo should be updated to be more clear. I’m glad you pointed that out. I will fix that right away! Thanks for telling me.
Why not just buy shortbread cookies and crust them up and mix with a bit of melted butter and pat into the pan? That would be easier but the ingredients probably aren’t too healthy!
Hello there! That would definitely be easier, and I have done that in the past several times with vanilla wafers, graham crackers, gingersnaps and shortbread, especially when I was short on time. Homemade is sometimes worth the extra effort for better flavor, control of ingredients like you mentioned and just satisfying know you did everything from scratch. But there is definitely a time and place for semi-homemade, and this may very well be an option for many. So great comment.
Turned out great! Thank you!
Glad you liked it, Dina!