What’s Included in the File
1. Introduction & Overview
A quick summary explaining what’s in the file and how to use it.
2. Bakery-Style Shortbread Base Recipe
This is the M&S-inspired cookie that started it all. It’s pale, rich, tender, and garnished with caster sugar, not very crunchy, not golden, just perfectly delicate.
3. Chocolate Shortbread Recipe
A written out chocolate version of the base dough
4. Whipped Shortbread Recipe
A lighter, creamier variation
5. Rainbow Cookie Shortbread Tray Recipe
A fully layered almond-apricot-raspberry shortbread tray, inspired by Italian rainbow cookies.
6. Format Adjustments
How to use the base dough for:
– Cutouts
– Stamped or pressed cookies
– Slice-and-bake logs
– Shortbread trays or bars
7. Flavor & Inclusion Guide
Covers flavor pairings, extracts and emulsions, chips and chunks, nut flours, fruit powders, cocoa, and more. Measurements for add-ins are included in grams for easy testing.
8. Shortbread Science & Ingredient Insights
9. Substitution & Modification Tips
– How to test almond flour, semolina, or cornstarch
– How to adjust for the classic 1:2:3 shortbread ratio
– What to expect when swapping sugars (caster, powdered, brown, coconut, etc.)
10. Packaging & Shelf Life Tips
Covers wrapping, chilling, tin storage, etc
11. Troubleshooting Guide
Helps you fix cookies that spread, crumble, or lack flavor.
BONUS – Flavor Variation File
You’ll also receive a flavor guide featuring 60+ unique shortbread flavors, grouped into categories like Fruity, Savory, Dessert-Inspired, Holiday, Cocktail-Inspired, and more.
This is where you can get creative, build your own combinations, and even test shortbread cookies or tray bars.
This recipe file assumes you know how to follow written instructions and weigh ingredients using a scale. While beginner-friendly, this is written for serious home bakers and professionals.
If you’re planning to test this recipe as gluten-free, vegan, dairy-free, etc., that’s entirely at your discretion. The recipe was not developed for those needs, and results cannot be guaranteed.
Some recipes include professional ingredients like invert sugar or soy lecithin. Notes are provided on how to omit or substitute these if needed. I will not provide a full ingredient list.
The base recipes are developed using grams, and I’ve added courtesy volume conversions where applicable (for the written-out recipes only). The format guides and flavor development sections are metric only. You will need to convert these yourself if you do not bake by weight.
Note: When I say “tray” in the recipe, I’m referring to a baking sheet, cookie sheet, or standard flat baking pan lined with parchment or a silicone mat. Unless I specifically mention a certain type of pan (like a 6x6 cake pan or loaf tin), assume I mean a basic lined baking tray for cookies or shortbread.
If you want support, variations, or help customizing this recipe further, you’re always welcome to join my Carter’s Bakeshop Facebook Group. I’ll continue sharing new tray variations, shortbread bars, and seasonal ideas there throughout the year, and giving you free access to those files here when they are available!
What’s Included in the File
1. Introduction & Overview
A quick summary explaining what’s in the file and how to use it.
2. Bakery-Style Shortbread Base Recipe
This is the M&S-inspired cookie that started it all. It’s pale, rich, tender, and garnished with caster sugar, not very crunchy, not golden, just perfectly delicate.
3. Chocolate Shortbread Recipe
A written out chocolate version of the base dough
4. Whipped Shortbread Recipe
A lighter, creamier variation
5. Rainbow Cookie Shortbread Tray Recipe
A fully layered almond-apricot-raspberry shortbread tray, inspired by Italian rainbow cookies.
6. Format Adjustments
How to use the base dough for:
– Cutouts
– Stamped or pressed cookies
– Slice-and-bake logs
– Shortbread trays or bars
7. Flavor & Inclusion Guide
Covers flavor pairings, extracts and emulsions, chips and chunks, nut flours, fruit powders, cocoa, and more. Measurements for add-ins are included in grams for easy testing.
8. Shortbread Science & Ingredient Insights
9. Substitution & Modification Tips
– How to test almond flour, semolina, or cornstarch
– How to adjust for the classic 1:2:3 shortbread ratio
– What to expect when swapping sugars (caster, powdered, brown, coconut, etc.)
10. Packaging & Shelf Life Tips
Covers wrapping, chilling, tin storage, etc
11. Troubleshooting Guide
Helps you fix cookies that spread, crumble, or lack flavor.
BONUS – Flavor Variation File
You’ll also receive a flavor guide featuring 60+ unique shortbread flavors, grouped into categories like Fruity, Savory, Dessert-Inspired, Holiday, Cocktail-Inspired, and more.
This is where you can get creative, build your own combinations, and even test shortbread cookies or tray bars.
This recipe file assumes you know how to follow written instructions and weigh ingredients using a scale. While beginner-friendly, this is written for serious home bakers and professionals.
If you’re planning to test this recipe as gluten-free, vegan, dairy-free, etc., that’s entirely at your discretion. The recipe was not developed for those needs, and results cannot be guaranteed.
Some recipes include professional ingredients like invert sugar or soy lecithin. Notes are provided on how to omit or substitute these if needed. I will not provide a full ingredient list.
The base recipes are developed using grams, and I’ve added courtesy volume conversions where applicable (for the written-out recipes only). The format guides and flavor development sections are metric only. You will need to convert these yourself if you do not bake by weight.
Note: When I say “tray” in the recipe, I’m referring to a baking sheet, cookie sheet, or standard flat baking pan lined with parchment or a silicone mat. Unless I specifically mention a certain type of pan (like a 6x6 cake pan or loaf tin), assume I mean a basic lined baking tray for cookies or shortbread.
If you want support, variations, or help customizing this recipe further, you’re always welcome to join my Carter’s Bakeshop Facebook Group. I’ll continue sharing new tray variations, shortbread bars, and seasonal ideas there throughout the year, and giving you free access to those files here when they are available!
