Classic Shortbread — Cookies or Crust
- Oct 7, 2025
- 2 min read
Updated: Apr 4
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 wheat flours—vary widely in weight per cup, which is why we recommend baking by weight whenever possible.
If you don’t yet own a scale, gently scoop Heritage Baker’s Flour Blend into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can lead to a dense bake; spooning may under-measure.
Sweeteners matter, too. Sweeteners significantly affect texture and structure. For best results, we recommend Homestead Sweetener or traditional sugar. Substitutions may alter spread, crispness, or crumb.
Homestead Sweetener: 1:1 sugar replacement, 140g per cup
Granulated sugar: 200g per cup
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 if making substitutions.
If cookies spread too much, add 1 tablespoon additional flour.
If cookies don’t 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 (pistachios pictured), dried fruit, citrus zest, or a dip in melted chocolate.
The dough may also be mixed in a food processor.
Bake times can vary—watch closely to prevent over-browning.
Recipe INGREDIENTS
1½ cups Heritage Baker’s Flour (187g)
⅓ cup Homestead Sweetener (47g)
6 Tbsp melted butter (84g)
2–5 tsp water
1 tsp vanilla extract
DIRECTIONS
Preheat oven to 325°F.
Butter a pie pan or baking dish, or line a sheet pan if cutting cookies.
Combine all ingredients until crumbly but cohesive, adding water as needed.
Press dough evenly into the pan. Score cut lines and prick with a fork.
Refrigerate 30 minutes.
Bake about 20 minutes, until edges are lightly golden. Turn off oven.
Cool briefly, then re-cut. 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 for classic round shortbread cookies.
Roll dough ¼–⅓ inch thick, cut shapes, and bake about 10 minutes, just until golden. Turn off the oven and let cookies rest inside with the door slightly open for 5–10 minutes.
From the Forage Kitchen
Made with our gluten-free Heritage Baker’s Flour and zero sugar Homestead Sweetener — crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.
