Tender Pan-Baked Shortbread Cookies for Afternoon Tea

Baking 24 bars of Tender Pan-Baked Shortbread Cookies for Afternoon Tea takes little effort. The creaming method uses softened butter to create a delicate texture without the work of cutting in cold butter. Powdered sugar dissolves quickly into the dough and leaves a smooth surface on the finished pale bars.

The butter and sugar

The creaming technique requires softened butter to build the dough. Mixing this soft butter with powdered sugar gives the baked treats a flat and even exterior. Working cold, cubed butter into the dry ingredients by hand or machine will produce a crumblier texture, though these alternate methods also leave a rougher top. By volume, powdered sugar provides exactly half the sweetness of regular white sugar. Whether you choose pure or soft varieties of this fine sweetener, both options yield identical results in the oven.

If you lack powdered sugar, mix one half cup of white sugar with two tablespoons of all-purpose flour to replace it.

Flour options

Standard all-purpose flour makes up the base of the dough. You can replace one quarter cup of the standard flour with rice flour. This step makes the texture slightly more tender, though it is not strictly necessary for a delicate crumb. Cornstarch can replace the rice flour. Be aware that cornstarch may introduce a chalky taste.

Mixing the dough

Beat the softened butter until it feels totally smooth. Add the powdered sugar and beat again until combined. Pour in half the flour and beat until the mixture resembles wet sand. Beat in the remaining flour.

Use your hands to lightly knead the mixture. Gather the crumbles until they form an even, lump-free sphere. Do not over-knead the dough.

Pressing into the pan

Move the dough into a greased and lined 9 by 13 inch (31.5 by 23.5 cm) pan.

Press the dough down gently so it fills the bottom from corner to corner. You can smooth the surface using a small rolling pin or a glass. Keep a light hand. Pressing the dough down too hard makes the cookies firm and tough. Chill the pressed dough for 20 minutes before baking if you are working in hot weather or have warm hands.

Rolling individual shapes

If you prefer to cut out separate designs instead of using a pan, mix two additional tablespoons of all-purpose flour into the dough. Flatten the mixture with a rolling pin until it measures 1 cm thick. Let the rolled dough chill for 30 minutes prior to putting it in the oven.

The two-stage bake

Bake the dough at 325°F (160°C) for 20 minutes. If you use a convection or fan-forced setting, bake at 300°F (150°C). The edges will become faintly toasted. The majority of the top will remain a bare blonde shade. Pull the pan out of the oven.

Work quickly to slice the warm sheet into an 8 by 3 grid. This creates 24 bars. Pierce the top of each piece a few times using a fork or metal tines. Return the pan to the oven and bake for 8 minutes. Watch closely so the bars stay pale blonde without darkening.

Cooling the bars

Shut the oven heat off entirely and crack the door ajar. Leave the cookies inside to cool for a minimum of 60 minutes. This slow cooling step prevents the dough from browning. Take the pan out of the oven. Remove the cookies and let them sit until they cool fully.

Storage and serving

Serve the fully cooled cookies alongside tea.

Pack any extra cookies into a tightly closed container to store them for up to three days. You can also place the baked cookies in the freezer, where they will last for up to two months.