Why These Squares Win

• One-Bowl Wonder – fork + hands = done.
• Buttery Shortbread Base – melts in your mouth.
• Zero Mixer – grate butter, rub crumbs, bake.
• Low & Slow Bake – 300 °F for golden, even crunch.

Ingredient Spotlight

• ½ pound (2 sticks) unsalted butter, cold – backbone of richness; grated for even distribution.
• 2 ⅓ cups all-purpose flour – structure without toughness.
• ⅔ cup sugar – gentle sweetness; coconut sugar works too.
• 1 ½ tsp ground cinnamon – warm, nostalgic aroma.
• ¼ tsp kosher salt – balances sweetness.
• 1 tsp vanilla extract (optional) – rounds out flavour (author’s addition).
• Powdered sugar – snow-finish for visual pop.

Step-by-Step Method

1. Preheat oven to 300 °F / 150 °C (no convection). Line a 9×13-inch pan with parchment.
2. Dry Mix: In a large bowl, whisk flour, sugar, cinnamon, and salt.
3. Grate Butter: Grate cold butter directly into the bowl. Add vanilla if using.
4. Crumb: Rub mixture between palms until it resembles coarse, buttery sand.
5. Pack: Press crumbs evenly into un-greased pan (no base layer needed).
6. Bake: 45–50 min until golden and firm to touch. Remove immediately.
7. Cut & Dust: Cut while warm; dust with powdered sugar once cool.

Flavor Twists & Uses

• Coconut Crunch: replace ½ cup flour with desiccated coconut.
• Chocolate Chip: fold in ½ cup mini chips before packing.
• Lemon Zest: add 1 tsp grated lemon zest to dry mix.
• Gluten-Free: use 1:1 GF baking blend.
• Uses: coffee break, lunchbox, holiday gift.

Storage & Make-Ahead

• Room Temp: airtight 1 week.
• Freeze: squares wrapped 2 months; thaw 10 min.
• Gift-Ready: pack in mini cupcake liners inside mason jars.

📖 Recipe Card