Shortbread Fundamentals
Shortbread is a simple composition of one part sugar, two parts butter, and four parts flour. Success relies on keeping the butter cold and handling the dough as little as possible to ensure a snap-like texture rather than a tough, bread-like chew.
Temperature control is your only real challenge.
Use high-quality butter with a high fat content. Work quickly to keep the dough from warming up, which prevents the butter from melting before it reaches the oven.
- 9-inch round cake pan
- pastry cutter or fork
- mixing bowl
- docking tool or fork
What goes in.
- 1 cupunsalted butter, chilled and cubed
- 1/2 cupgranulated sugar
- 2 cupsall-purpose flour
- 1/4 tspfine sea salt
Incorporating the fat
Use your fingertips to rub the butter into the flour until the mixture resembles coarse, damp sand. Stop as soon as the butter is pea-sized or smaller; overworking here makes the final product dense.
The method.
Prep the oven
Preheat your oven to 325°F (165°C) and lightly grease your cake pan.
Mix dry and fat
In a bowl, combine the flour, sugar, and salt. Add the cold butter cubes and use a pastry cutter or your hands to work the butter into the flour until it looks like sandy crumbs.
Form the dough
Press the crumbs into the prepared pan using the back of a spoon. Aim for an even, smooth surface that is about 1/2 inch thick.
Dock and chill
Use a fork to prick the entire surface of the dough, creating a pattern. Place the pan in the refrigerator for 20 minutes to firm up the butter before baking.
Bake
Bake until the edges are pale gold and the center is set, about 40 to 45 minutes. It should not brown heavily.
Slice
Remove from the oven and slice into wedges immediately while the shortbread is still warm and soft. Leave them in the pan to cool completely.
Other turns to take.
Citrus Infused
Rub the zest of one lemon or orange into the sugar before mixing it with the flour.
Salted Toffee
Fold in a handful of crushed hard toffee bits and finish with a sprinkle of flaky salt once removed from the oven.
When it doesn't go to plan.
If the dough feels greasy or sticky, put the bowl in the fridge for 10 minutes before pressing it into the pan.
Slicing while warm prevents the shortbread from shattering when you go to serve it later.
Measure your flour by spooning it into the cup rather than scooping directly from the bag to avoid packing it down.
The ones that keep coming up.
Why is my shortbread tough?
The dough was likely handled too much or kneaded like bread dough, which develops gluten.
How do I store it?
Keep it in an airtight container at room temperature; it maintains its texture for about a week.
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