Classic Butter Shortbread
This is a three-ingredient exercise in temperature control. The goal is a short, sandy crumb that melts as soon as it meets the warmth of your tongue.
Temperature is your only ingredient
Use high-fat European-style butter if possible; the lower water content prevents the dough from becoming tough. Keep your kitchen cool.
- stand mixer or large mixing bowl
- 8-inch square baking pan
- parchment paper
- metal skewer or fork
What goes in.
- 1 cupunsalted butter, softened
- 1/2 cupgranulated sugar
- 2 cupsall-purpose flour
- 1/4 tspfine sea salt
Consistency through compression
Firmly pack the dough into the corners of your pan using the heel of your hand. Uniform density ensures the edges and the center bake at the same rate.
The method.
Cream the fats and sugars
Beat the butter and sugar on medium speed until the mixture looks pale and smooth. Do not over-beat, or you will incorporate too much air, causing the cookies to spread.
Incorporate dry ingredients
Add the flour and salt. Mix on low until the dough just begins to clump together into a shaggy mass. Stop as soon as the flour disappears.
Press and chill
Transfer the dough to a parchment-lined pan. Press it into an even layer. Prick the surface all over with a fork to release steam. Chill the pan in the refrigerator for 30 minutes.
Bake
Bake at 325°F (165°C) for 35 to 40 minutes. The edges should be a pale gold, but the center should remain light.
Score and cool
Remove from the oven and immediately score the surface into fingers with a sharp knife. Allow to cool completely in the pan before lifting out by the parchment edges to finish separating.
Other turns to take.
Earl Grey
Add the finely ground contents of two tea bags to the flour before mixing.
Lemon Zest
Rub the zest of one lemon into the sugar before creaming it with the butter.
When it doesn't go to plan.
If the dough feels greasy when you press it into the pan, chill it longer before putting it in the oven.
Do not use a convection setting; the fan will cause the edges to dry out before the center is cooked.
Store in an airtight container for up to a week; the flavor actually improves on the second day.
The ones that keep coming up.
Why are my cookies tough instead of crumbly?
You likely over-worked the dough after adding the flour. Mix only until the streaks of white vanish.
Can I use salted butter?
Yes, just omit the additional salt in the ingredient list.
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