As with banana bread, it seems that shortbread recipes abound all over the internet. I have no doubt that everyone will say that their recipe is the yummiest, but this recipe for shortbread wedge cookies is #1 not mine and #2 is hands down the absolute BEST shortbread I have ever had the pleasure of melting in my mouth.
For years I made this spelt version of my grandma Grace’s shortbread every year, patiently chilling, rolling out and cutting the dough into shapes. That is until I had my step-mom’s shortbread. OMG. If I could eat only one cookie for the rest of my life I think this might be it. So delicious, so tender and every time I ate one it reminded me of the wonderful Christmastimes I spent working at a small toy store in West Vancouver, playing and organizing toys all day, helping people find the perfect gift, playing endless holiday tunes and eating, you guessed it, shortbread.
Goodness knows why it took me so long to ask her for the this traditional shortbread wedge cookies recipe, but once I did, found out it was her Nana’s recipe, used only four ingredients and required zero mixers, zero chilling, and zero rolling my mind was officially blown. They are the only shortbread I will likely ever make again.
Do yourself a favour and double the recipe because these will not last long. 😉
If you liked this recipe you are going to love these ones!
Traditional Shortbread Wedge Cookies
Only four ingredients for the most mouth melting, delicious shortbread cookies.
- 270 grams organic, all purpose wheat flour
- 100 grams granulated sugar
- 15 grams cornstarch
- 227 grams unsalted butter at room temperature
Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
In a large bowl, mix together the flour, sugar and cornstarch. Add the butter and mix with your hands into a soft dough.
Divide the dough into four equal parts (approximately 152g each) and shape into four discs about 1 inch high. Using a sharp knife or a bench scraper, cut each disc into eight equal wedges, then score the larger end with a fork.
Bake for 20 minutes or until just barely golden brown on the bottom and edges. While the cookies are still warm re-cut into wedges then let cool for 5-10 minutes before transferring to a cooking rack.