What do you desire in your shortbread?
Many people want a crisp, crunchy, flaky thing they can dip in their coffee. Some people want an all-over soft shortbread that bends in their fingertips.
Today’s recipe is for super buttery, crisp-on-the-outside-but-soft-on-the-inside shortbread bars. My personal requirement for shortbread. Why? ‘Cause it’s tickle-me-silly amazing (especially with homemade plum jam on top…mmmm!).
And who knew shortbread was so easy? I actually didn’t. All you do is melt butter and add flour, sugar, and salt. Then you bake it. Eat it. Make more. Repeat. Repeat. End of story.
Well, you can go over there and snack on your thin, crispy, nasty, making-a-mess-all-over-the-place “shortbread.” Leave this thick, buttery masterpiece for me.
Seriously. I will eat it all!
Buttery Shortbread Bars
Preheat oven to 350 degrees.
Melt 1 cup butter in a bowl. Add 2 cups flour, 2/3 cups sugar, and 1/4 tsp salt. Don’t overmix.
Spread in a greased 8×8 pan. Bake for 30 minutes, until the edges are slightly golden. When cooled, cut into squares and serve alone or with jam.