Classic Butter Shortbread
This is a standard weight-based recipe, as measuring flour by volume often leads to dough that is too dry or too heavy. You are looking for a pale, straw-colored finish that feels firm to the touch without taking on any dark brown edges.
Temperature control is your only real challenge.
Use butter that is cool to the touch but pliable. If the butter gets too warm during mixing, the dough will spread into a flat puddle in the oven instead of holding its shape.
- digital kitchen scale
- large mixing bowl
- handheld pastry cutter or fork
- 9-inch round cake pan
- docking fork
What goes in.
- 225gunsalted butter, cubed and slightly softened
- 100gsuperfine or granulated sugar
- 300gall-purpose flour
- pinchfine sea salt
Respect the crumb
Instead of kneading the dough like bread, use your fingertips to press the ingredients together until they just cling. The goal is to keep the butter shards cold and intact.
The method.
Mix the fat and sugar
Cream the butter and sugar in a bowl using a wooden spoon or pastry cutter until the mixture is smooth and pale. Do not whip air into it; you want a dense base.
Incorporate the dry
Sift the flour and salt over the butter mixture. Use your hands to gently fold and press until no loose flour remains and the dough holds together in a single mass.
Shape the round
Press the dough evenly into the bottom of an ungreased cake pan. Use a flat-bottomed measuring cup to ensure the surface is perfectly level.
Dock and chill
Prick the surface of the dough all over with a fork, pushing all the way through to the base of the pan. Refrigerate for 30 minutes before baking.
Bake
Bake at 325°F (160°C) until the shortbread is firm and the edges have turned the color of pale straw, about 45 to 50 minutes.
Cut immediately
While the shortbread is still warm and in the pan, use a sharp knife to score it into wedges. Let it cool completely in the pan before lifting the pieces out.
Other turns to take.
Lemon Zest
Rub the zest of one lemon into the sugar before creaming it with the butter.
Sea Salt Crunch
Sprinkle a tiny pinch of flaky sea salt over the surface immediately after removing from the oven.
When it doesn't go to plan.
If the dough feels greasy or sticky, put it in the fridge for 10 minutes before pressing it into the pan.
Docking—the act of poking holes with a fork—is mandatory; it prevents air pockets from forming and keeps the cook even.
Store in an airtight tin at room temperature; they keep their snap for about a week.
The ones that keep coming up.
Can I use salted butter?
You can, but omit the extra pinch of salt in the ingredient list to keep the flavor balanced.
Why did my shortbread spread?
The butter was likely too soft or warm. Always chill the shaped dough for at least 30 minutes before it hits the oven heat.
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