Classic Butter Shortbread
Shortbread relies on the ratio of one part sugar, two parts butter, and three parts flour. The secret is to handle the dough as little as possible, keeping the butter cold until it hits the oven, which creates a snap that yields cleanly to the tooth.
Temperature control is your only challenge.
Work in a cool room if possible and keep your hands away from the dough. Warm hands melt the butter, which leads to a greasy cookie rather than a crisp one.
- Large mixing bowl
- Sturdy wooden spoon
- 8-inch square baking pan
- Fork
- Parchment paper
What goes in.
- 8 ozunsalted butter, softened but cool to the touch
- 1/2 cupsuperfine sugar
- 2 cupsall-purpose flour
- 1/4 tspfine sea salt
Compression over kneading
Do not knead this dough. Use your fingers to press the crumbs together until they just barely hold, ensuring the butter stays in small, solid streaks for a tender crumb.
The method.
Cream the base
Beat the butter, sugar, and salt with a wooden spoon until just combined. Do not whip air into it; you want a dense, smooth paste.
Add the flour
Fold in the flour until the mixture looks like coarse damp sand. Stop as soon as no dry streaks of flour remain.
Press into the pan
Dump the shaggy dough into a parchment-lined square pan. Use the heel of your hand to press it into an even, flat layer, pushing firmly into the corners.
Dock and chill
Prick the entire surface of the dough with a fork to allow steam to escape. Place the pan in the refrigerator for 20 minutes to firm up the butter before baking.
Bake
Bake at 325°F (165°C) until the edges are pale gold and the center is set, about 35 to 40 minutes.
Cut while warm
Score the surface into bars while the cookie is still warm in the pan. Let them cool completely before lifting them out to ensure they do not crumble.
Other turns to take.
Lemon Zest
Rub the zest of one lemon into the sugar before creaming with the butter.
Vanilla Bean
Scrape the seeds from half a vanilla bean into the butter and sugar mixture.
When it doesn't go to plan.
Use a metal pan for even browning along the edges.
If the dough feels sticky, put it in the fridge for another 10 minutes before pressing it into the pan.
Do not let the edges get dark brown; shortbread should stay pale.
The ones that keep coming up.
Why are my cookies greasy?
The butter was too warm or you overworked the dough with your hands, causing the fat to separate from the flour.
Can I use salted butter?
You can, but omit the additional salt in the recipe to keep the flavor profile balanced.