Prep
1h
Cook
15m
Total
1h 15m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Line a 9-inch square pan with two pieces of parchment paper to create a sling on all sides for easy removal.
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For
16
M
I
227
g
Unsalted butter, room temp
56
g
Powdered sugar
300
g
All-purpose flour
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Per Serving
Calories
203kcal
Fat
13g
Saturates
8g
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Beat the butter until smooth before adding in any other ingredient. This will ensure everything is incorporated evenly and you don't have big pieces of butter throughout your dough. Do not over-mix the dough once you add the flour! Over-mixing develops the gluten in the flour and will make your shortbread very tough. Freeze the dough for at least 30 minutes. If you are not baking all of the dough at once, be sure to keep them in the freezer until they are ready to be baked. To grind up the fennel seeds, I used a mortar and pestle.
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Prep
1h
Cook
15m
Total
1h 15m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Line a 9-inch square pan with two pieces of parchment paper to create a sling on all sides for easy removal.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
16
M
I
227
g
Unsalted butter, room temp
56
g
Powdered sugar
300
g
All-purpose flour
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
203kcal
Fat
13g
Saturates
8g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Beat the butter until smooth before adding in any other ingredient. This will ensure everything is incorporated evenly and you don't have big pieces of butter throughout your dough. Do not over-mix the dough once you add the flour! Over-mixing develops the gluten in the flour and will make your shortbread very tough. Freeze the dough for at least 30 minutes. If you are not baking all of the dough at once, be sure to keep them in the freezer until they are ready to be baked. To grind up the fennel seeds, I used a mortar and pestle.
Only visible to you
Made it?
Cancel
