I am a fan of shortbread, I love the crumbly, buttery goodness of shortbread. It's even pretty and trendy when poppy seeds are added into the mix. I do not suggest using a hand mixer unless you are extremely careful of the flour and powdered sugar. Please note this recipe uses a mould for shortbread.

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
10 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

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  • Cream butter in a bowl using a silicone spatula. Add confectioners' sugar and mix to combine. Mix in almond extract. Work in flour and poppy seeds. Turn dough onto an unfloured board and knead until smooth.

  • Spray a shortbread mould with non-stick spray. Put dough in the middle of the mould and press into the mould, working from the center to the edges. Prick the entire surface with a fork.

  • Bake shortbread in the preheated oven until the entire surface is lightly browned, 30 to 35 minutes.

  • Let shortbread cool in the mould for about 10 minutes. Flip mould over onto a wooden cutting board and use a sharp knife to cut into serving pieces while still warm.

Nutrition Facts

181 calories; protein 1.8g; carbohydrates 17.2g; fat 11.8g; cholesterol 30.5mg; sodium 82.1mg. Full Nutrition
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