Crumbly Shortbread Cookies are delicious pastries made from a simple shortcrust pastry. Their characteristic is the contrast: slightly crunchy on the outside, they hide a soft filling and a very crumbly texture that melts in your mouth.
These treats are very easy to make, and thanks to their shape, they are also very beautiful to present. You can customize the filling to your taste, using different jams, marmalades, or creams.
A guaranteed success for any occasion: your guests will be amazed!
Let’s start baking! Enjoy the recipe, Giusi.

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Difficulty: Very Easy
Rest time: 30 Minutes
Preparation time: 1 Hour
Portions: 6 People
Cooking methods: Oven
Cuisine: Italian

Ingredients for the Crumbly Shortbread Cookies

To make these cookies, I used a type 1 flour.

You can also use a different flour, whichever you prefer. Just remember that each flour has a different absorption rate, so you might need to add some flour or a few tablespoons of water to mix and form the dough.

2 cups Flour
7 tbsps Butter (Softened)
1 egg
5 tbsps Granulated sugar
1 pinch salt
2 tsps baking powder

Steps for the Crumbly Shortbread Cookies

In a large bowl, mix the egg with the sugar until you get a homogeneous mixture. Also add the pinch of salt and the butter previously softened at room temperature. Mix all these ingredients well.
Start adding the flour, sifting it in several additions (a little at a time).
Knead the dough quickly so as not to warm the butter too much, just long enough to form a homogeneous dough. If necessary, you can add a pinch more flour, but only if the dough is too sticky.
Wrap the dough in plastic wrap and place it in the refrigerator for at least 30 minutes. This rest is essential for making the dough crumbly and workable.
After the rest time, take out the dough. Roll it out on a lightly floured surface with the help of a rolling pin. The thickness should be fairly thin, about 1/5 inch.
Using a glass or appropriate cutters, cut out circles. For the center hole of half of the cookies, you can use a bottle cap or a smaller cutter.
Place all the cookies on a baking sheet lined with parchment paper. With the remaining dough scraps, re-knead quickly to create more cookies.
Choose the baking method: bake at 356°F in a fan oven for 7-8 minutes (or until lightly golden) or at 374°F in a static oven for about 10 minutes.
Let the cookies cool completely once baked.
Only when they are cold, proceed to fill them: take the base of a whole cookie and spread a thin layer of jam or cream. Make a slightly more abundant mound in the center. Cover with the holed cookie and press gently.
You can vary the filling as you like: I used cherry, strawberry, and apricot jam, and others with hazelnut cream.
Crumbly Shortbread Cookies are ready to be enjoyed! Savor these delicious and super crumbly pastries.
See you in the next recipe!