Shortbread is a dessert made of flour, sugar, vanilla extract and butter. It is typically used for cookies, but can also be implemented as a crust because of its firm and crunchy texture. Basic shortbread is versatile, as you can add different ingredients to the dough to customise the flavour, and it also freezes well thanks to its sturdy texture. If you want to make a big batch of shortbread cookies and save some for future use, the flavour and texture will remain preserved in the freezer if you handle the shortbread correctly.
Bake the shortbread according to your recipe. Wait for the cookies to cool down to room temperature before handling or storing them.
Line the bottom of an airtight container with freezer paper. Arrange an even layer of shortbread across the bottom of the lined container, making sure the cookies do not overlap.
Place another piece of freezer paper on top of the first layer. Add more shortbread in an even layer, and cover with freezer paper.
Repeat the process of layering freezer paper and shortbread until you fill up the entire airtight container. Make sure the top layer of shortbread is completely covered by the freezer paper, then cover it securely with the lid.
Transfer the container of shortbread into your freezer. The cookies will be good for up to six months. Take the container out of the freezer when you want to eat the cookies, and let them come to room temperature while still covered with the freezer paper. Once the shortbread is completely thawed, discard the freezer paper, then serve as normal.
Freezer paper is typically available near the waxed paper and aluminium foil at grocery stores. It is designed to withstand moisture better than other storage products, which are usually better for refrigerator storage.
Never stack layers of shortbread on top of each other without separating them with freezer paper, or the cookies could stick together or break. Do not wrap and freeze shortbread while it is still warm, or it will be more likely to crack due to the quick temperature drop.