This is my first time making shortbread in a removable pan. I wonder why I hadn’t attempted earlier. It’s not only easy, but it gives me many ideas for topping. Like you would a pizza.


Shortbread Wedges make great treats to give to others, they are very buttery and holds beautifully. You can make them thinner too. Plus the flavorings and toppings are endless. Imagine a wedge dipped or drizzled with chocolate or using chocolate melts in different colors to transform this wedges into favors for baby showers or any other celebration. Got you thinking? Great! Now, for the recipe!

Shortbread Wedges


2 cups AP Flour

1 1/4 teaspoon Salt

3/4 cup Confectioners Sugar

1 cup Butter


Preheat the oven to 300 degrees.

Grease a 10″ removable bottom pan, (the one that you would use for a quiche) and set aside.

In a medium bowl mix the flour, salt and confectioners sugar and set aside.

Cream butter in a mixer at medium speed.

Add flour mixture a little at a time.

Drop the dough in the prepared pan and spread evenly. Try smoothing it as best as you can, use a plastic wrap if needed.

Refrigerate for about 30 minutes.

Score the dough into 8 wedges, (it’s like cutting a pizza).

Use a bamboo skewer to make holes on each wedge, (you can make any design you like). This step is not only pretty, but will help the shortbread cook throughout perfectly.

Bake for 60 minutes (1 hour).

Once baked, place on a wire rack and allow to cool completely.

Using a serrated knife cut each peace carefully.

Store Shortbread Wedges on air tight container, good for up to 2 weeks. If they last that long!

Enjoy and Share!