Loading...

Preheat the oven to 325°F (165°C). Line a 9x9 inch pan with parchment paper, allowing some overhang on the sides to easily lift the biscuits out later.

In a large mixing bowl, add the softened unsalted butter and granulated sugar. Using a hand mixer, cream the butter and sugar together until the mixture is smooth and light in color, about 2-3 minutes.

Add the vanilla extract and almond extract to the creamed butter and sugar mixture. Mix with the hand mixer until well combined.

In a separate bowl, whisk together the all-purpose flour, cornstarch, and fine salt until thoroughly combined.

Gradually add the whisked dry ingredients to the wet ingredients in the mixing bowl. Mix with the hand mixer on low speed until a rough dough begins to form.

Finish mixing and bring the dough together using a spatula, forming a cohesive dough ball. Avoid overmixing.

Transfer the dough into the prepared 9x9 inch pan. Press the dough evenly into the pan, using your hands or a spatula to smooth the top surface.

Bake for 35–40 minutes, or until the biscuits are pale with lightly golden edges. The center should appear set.

Once baked, carefully remove the pan from the oven using oven mitts. While the biscuits are still warm, sprinkle sugar generously over the top.

Allow the biscuits to cool completely in the pan on a wire rack. This can take at least an hour.

Once cooled, use the parchment paper overhang to lift the shortbread out of the pan. Place it on a cutting board and use a bench scraper or knife to cut the shortbread into desired rectangle shapes.

Serve and enjoy, perhaps paired with a cup of tea.


Preheat the oven to 325°F (165°C). Line a 9x9 inch pan with parchment paper, allowing some overhang on the sides to easily lift the biscuits out later.

In a large mixing bowl, add the softened unsalted butter and granulated sugar. Using a hand mixer, cream the butter and sugar together until the mixture is smooth and light in color, about 2-3 minutes.

Add the vanilla extract and almond extract to the creamed butter and sugar mixture. Mix with the hand mixer until well combined.

In a separate bowl, whisk together the all-purpose flour, cornstarch, and fine salt until thoroughly combined.

Gradually add the whisked dry ingredients to the wet ingredients in the mixing bowl. Mix with the hand mixer on low speed until a rough dough begins to form.

Finish mixing and bring the dough together using a spatula, forming a cohesive dough ball. Avoid overmixing.

Transfer the dough into the prepared 9x9 inch pan. Press the dough evenly into the pan, using your hands or a spatula to smooth the top surface.

Bake for 35–40 minutes, or until the biscuits are pale with lightly golden edges. The center should appear set.

Once baked, carefully remove the pan from the oven using oven mitts. While the biscuits are still warm, sprinkle sugar generously over the top.

Allow the biscuits to cool completely in the pan on a wire rack. This can take at least an hour.

Once cooled, use the parchment paper overhang to lift the shortbread out of the pan. Place it on a cutting board and use a bench scraper or knife to cut the shortbread into desired rectangle shapes.

Serve and enjoy, perhaps paired with a cup of tea.
