Air fryer recipe · Desserts & Bakes
Shortbread
A buttery crumbly biscuit with a tender bite.
- 20 minTotal time
- 155°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 380kcal
- 3.7 gprotein
- 38.0 gcarbs
- 23.4 gfat
- 0.9 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- flour1 cup
- butter1/2 cup
- sugar1/4 cup
- vanilla1 tsp
Method
Cream the base
Beat the butter, sugar and vanilla until the mix turns soft, pale and fluffy. Take your time here, because beating air into the butter is what gives shortbread its light, melt-in-the-mouth crumb rather than a dense, heavy bite.
Form the dough
Add the flour and mix gently just until a smooth dough comes together. Stop as soon as it holds, because overworking the flour builds gluten and turns tender shortbread tough. The dough should feel soft but not sticky.
Cut the shapes
Roll the dough flat to an even thickness and cut it into neat fingers, then place them on a lined tray. Prick each finger with a fork so steam escapes and the biscuits bake flat instead of puffing up in the middle.
Bake
Bake at 155°C for 20 min until the edges turn pale gold and the surface feels firm to a light touch. Keep the heat low and slow, because gentle baking dries the biscuits to a crisp, sandy crumb without browning them too fast.
