Shortbread
WHAT YOU WILL NEED
From ingredients
8 products
Sweeteners
Spices
Flavorings
Add-ins
Liquid
SIMPLE PROCESS
Step by step recipe
The secret to these cookies is the right dough consistency. Butter should be softened but not melted for a crumbly texture. Mayonnaise adds tenderness and helps the dough hold its shape, while coconut flakes give a pleasant bite. Bake at high heat until golden, but watch carefully to avoid burning. Let them cool completely on the baking sheet to become truly crispy.
Prepare the Ingredients
Take butter out of the fridge 30 minutes ahead. All ingredients should be at room temperature.
Mix Butter and Egg
In a bowl, combine 60 g (about ¼ cup) of softened butter and 1 large egg (55 g). Mix well with a fork or mixer until smooth.
Add Mayonnaise, Sweetener, and Spices
Stir in 20 g (about 1.5 tbsp) mayonnaise, 1 g (¼ tsp) sweetener, 1 g (¼ tsp) cinnamon, 1 g (¼ tsp) vanilla powder, and 10 g (1.5 tbsp) coconut flakes. Add 20 g (1.5 tbsp) water and mix thoroughly until smooth.
Roll into Balls
Dampen your hands with water and roll the dough into small balls (about 12–14 pieces). Place them on a baking sheet lined with parchment, about 1 inch apart.
Bake Until Golden
Preheat oven to 250°C (480°F). Bake for 8–10 minutes until golden brown. Watch carefully — they can burn quickly due to high heat.
Cool and Serve
Remove from oven and let cool on the baking sheet for 10–15 minutes. Then carefully transfer and serve with tea.
CHEF'S TIP
Use Softened Butter
Take butter out of the fridge 30 minutes before — it should be soft but not melted. Cold butter won't mix well, melted butter makes the dough greasy.
Don't Add Flour — This Recipe Has None
No flour is used here, so don't add any for thickness. The dough will be like a soft shortbread texture — easy to roll into balls.
Watch the Oven Temperature
Bake at 250°C (480°F) but no longer than 10–12 minutes — they should turn golden, not dark. High heat sets the crust quickly while keeping the inside tender.
Cool on the Baking Sheet
Hot cookies are fragile and may crumble. Leave them on the tray until completely cool — they become firm and crispy.
SUBSTITUTIONS
Add your taste
- Replace Sweetener with Sugar or Honey If you don't have sweetener, use 1 tablespoon of sugar or honey. The taste becomes more familiar, but calories and carbs increase.
- Use Coconut Oil Instead of Butter For a lighter version, replace butter with coconut oil (in solid form) or ghee. The texture becomes slightly denser.
- Add Nuts or Chocolate Chips Fold in 20 g of chopped walnuts or dark chocolate chips for a more interesting dessert.
- Make a Dairy-Free Version Use dairy-free margarine instead of butter and vegan mayonnaise — the recipe becomes vegan.
HOW TO STORE
How to Store Shortbread Cookies
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. They don't need refrigeration. If they soften, crisp them up in the oven at 150°C (300°F) for 5–7 minutes. Freezing is not recommended, as the texture may become crumbly.
GOOD TO KNOW