Easy Brown Sugar Shortbread
Happy Monday! I really enjoy a little something sweet for breakfast with my coffee- especially during the fall and winter months. It feels like a special seasonal treat! It doesn’t have to be much, it doesn’t have to be heavy, just a little something to complement my coffee, put a pep in my step, and start the day on a pleasant note. To kick off the week, I thought it would be fun to share one of the easiest recipes I’ve been making as of late. This simple brown sugar shortbread comes from one of the new cookbooks in the Tuesday Made shop, Baking by Food52, and only contains three ingredients (you probably have in your pantry). Click through or save (and pin) this one for later! It’s a delicious, fast, and beautiful sweet treat I really enjoy… especially a little sliver for breakfast with coffee or afternoon espresso.
Experimenting, baking, and cooking in our kitchen is one of my favorite things to do. I also really enjoy photographing food and testing recipes from new books. It’s a different way to be creative! Did you know I used to style and shoot food at my first design job? It feels like I’m kind of getting back to my roots when I tackle posts like this one. Anyway, it’s fun every once in awhile! I know you’re mostly here for interiors, but I hope these recipe posts that are few & far between, also bring you joy.
Check out my new cookbook easel… that’s another addition I just added to the shop! I love the notched corners. Ok, let’s get to the recipe!
This recipe couldn’t get any easier, and these are three ingredients I always keep on hand. I did modify the recipe by adding a splash of my Tahitian vanilla, but it’s really not necessary. The brown sugar caramelizes in a really delicious way that adds a surprising amount of flavor!
Easy Brown Sugar Shortbread
Ingredients
- 1/2 cup salted butter at room temperature
- 1/4 cup light brown sugar packed
- 1 1/3 cup all-purpose flour
Instructions
- Using an electric mixer, beat the butter and brown sugar until fluffy and pale. Add the flour gradually and mix just until incorporated.
- Grease an 8-inch cake pan and transfer the dough (it will be a bit crumbly), pressing it into an even layer with your fingers- or the bottom of a flat cup or dish.
- Prick the dough surface evenly, using a fork, then score the dough into 16 triangles using a very sharp knife.
- Cover with plastic wrap and refrigerate for at least 20 minutes.
- Preheat the oven to 325 degrees Farenheit.
- Bake for about 25-30 minutes, until the dough is a very light golden brown and the surface looks dry. Watch carefully so it doesn't overbake!
- Remove from the oven and immediately cut the shortbread using a sharp knife, along the scored lines. Allow it to cool completely in the pan before separating the pieces.
- The shortbread will keep in an airtight container for several days. Enjoy!
Notes
Do you also enjoy a little something sweet with your coffee or espresso? Do you usually eat or skip breakfast? Are you also a fan of playing in the kitchen? My baking habits always increase this time of year, and I’m not mad about it. Let me know if you give the recipe a try! I’d also love any of your favorite easy go-to recipes.