Traditional Butter Shortbread
A proper shortbread is defined by its sand-like texture that yields instantly to the bite. It is a humble combination of pantry staples that rewards patience rather than complex technique.
Temperature is your only hurdle.
Use butter that is cool enough to hold its shape but soft enough to dent with a finger. If the butter melts while you are mixing, the cookies will be greasy rather than crisp.
- stand mixer or large bowl
- 8-inch square baking pan
- parchment paper
- fork
- sharp knife
What goes in.
- 1 cupunsalted butter, softened
- 1/2 cupgranulated sugar
- 2 cupsall-purpose flour
- 1/4 tspfine sea salt
Controlled venting
Pricking the surface of the dough with a fork before baking allows steam to escape evenly and prevents the center from doming or cracking.
The method.
Cream the butter and sugar
Beat the butter and sugar together on medium speed until the mixture is pale and smooth. Do not aerate it like a cake batter; you want a uniform paste, not a fluffy cloud.
Incorporate the dry
Add the flour and salt. Mix on low speed just until the flour disappears into the butter. The dough will look shaggy and crumbly at first—keep going until it pulls into a cohesive mass.
Shape and chill
Press the dough evenly into a parchment-lined 8-inch square pan. Use a flat-bottomed glass to level the top. Chill the pan in the refrigerator for 30 minutes to firm up the fats.
Score and bake
Preheat your oven to 325°F (165°C). Use a sharp knife to score the dough into 16 rectangles. Prick each rectangle with a fork. Bake for 35 to 40 minutes until the edges are pale gold.
Final cut
Remove from the oven and immediately re-cut along your score lines while the cookie is still warm. Let them cool completely in the pan before lifting.
Other turns to take.
Lemon Zest
Add one tablespoon of finely grated lemon zest to the butter and sugar before adding the flour.
Vanilla Bean
Scrape the seeds of one vanilla bean into the butter to create tiny, fragrant flecks throughout the dough.
When it doesn't go to plan.
If the dough sticks to your fingers while pressing it into the pan, lightly flour your fingertips.
Do not overwork the dough; excessive kneading develops gluten, which makes the shortbread tough instead of sandy.
Store in an airtight container at room temperature; these improve slightly in texture a day after baking.
The ones that keep coming up.
Why did my cookies spread?
The butter was likely too warm or the oven was too cold. Always chill the dough before it hits the heat.
Can I use salted butter?
Yes, but omit the additional salt listed in the ingredients to keep the flavor profile balanced.
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