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!
Servings: 16 2" squares
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 9x13 (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.
For a 9x13 (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
Serving: 1 square | Calories: 93.2 kcal | Carbohydrates: 10.2 g | Protein: 0.83 g | Fat: 5.5 g | Saturated Fat: 3.5 g | Sodium: 18.15 mg