Classic Shortbread Base
A reliable shortbread isn't about aeration; it is about the tight integration of fat and starch. Handle the dough as little as possible to ensure the final result remains crumbly rather than tough.
Temperature is your primary tool
Use cold butter cut into small cubes; if the butter softens while you work, the final texture loses its characteristic snap.
- 9x9 inch square metal baking pan
- Large mixing bowl
- Pastry cutter or fork
- Parchment paper
What goes in.
- 1 1/2 cupsall-purpose flour
- 1/2 cupgranulated sugar
- 3/4 cupcold unsalted butter, cubed
- 1/4 tspfine sea salt
Compression is key
You aren't kneading this dough. Firmly press the sandy mixture into the corners of the pan with your palm to create an even, solid layer that won't crumble when sliced.
The method.
Mix dry ingredients
Whisk the flour, sugar, and salt together in a large bowl until uniform.
Incorporate butter
Add the cold butter cubes. Use your pastry cutter to work the butter into the flour until the mixture looks like coarse yellow meal.
Form the base
Dump the crumbs into your lined pan. Use your fingers and the heel of your hand to pack the dough into a smooth, level slab.
Dock and bake
Prick the surface all over with a fork to prevent bubbling. Bake at 325°F (165°C) for 30 to 35 minutes until the edges are pale gold.
Slice warm
Score the shortbread into squares while it is still warm from the oven. Let it cool completely in the pan before lifting it out.
Other turns to take.
Brown Sugar Shortbread
Replace granulated sugar with light brown sugar for a deeper color and a subtle molasses note.
Citrus Shortbread
Rub one tablespoon of lemon or orange zest into the sugar before mixing to infuse the butter with essential oils.
When it doesn't go to plan.
Line your pan with a parchment sling that hangs over the sides; this is the only way to remove a full slab of shortbread without it snapping into pieces.
Do not overwork the dough with your hands. If it starts to feel greasy, pop the bowl in the fridge for ten minutes before pressing it into the pan.
If you want crispier edges, use a metal pan rather than glass or ceramic, as it conducts heat more efficiently.
The ones that keep coming up.
Why did my shortbread spread in the oven?
The butter likely became too warm before the pan hit the oven. If the dough feels soft, chill the prepared pan in the freezer for 15 minutes before baking.
Can I use salted butter?
Yes, just omit the added salt in the ingredient list.
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