Classic Butter Shortbread
This is a three-ingredient cookie that reveals everything about the quality of your butter. Without eggs or leavening, the texture comes down to how well you incorporate the sugar and how gently you press the dough into the pan.
Temperature is your only enemy here.
If your kitchen is warm, chill your flour before mixing. Use room temperature butter that is soft enough to indent, but not so soft that it feels greasy.
- 9-inch round cake pan
- Large mixing bowl
- Sturdy wooden spoon
- Parchment paper
- Fork
What goes in.
- 1 cup (2 sticks)unsalted butter, room temperature
- 1/2 cupgranulated sugar
- 2 cupsall-purpose flour
- 1/4 tspfine sea salt
Don't overwork the gluten
Once the dough comes together, stop mixing immediately. Pressing the dough into the pan with the heel of your hand creates the tight, uniform density needed for a clean snap.
The method.
Cream the base
Beat the butter and sugar together until the mixture is pale and smooth. Do not whip air into it; you want a dense, uniform paste.
Incorporate the dry
Add the flour and salt. Mix with a wooden spoon or your hands until no dry flour remains. The dough will look crumbly, then suddenly bind into a cohesive mass.
Prepare the pan
Press the dough evenly into the bottom of a parchment-lined 9-inch round pan. Use a flat-bottomed glass to level the surface.
Score and dock
Use a fork to prick the dough all over, then lightly score the top into 16 wedges with a knife. This helps the cookies bake evenly and makes them easy to break apart later.
Bake
Bake at 325°F (160°C) for 35 to 40 minutes. Look for a pale, blonde color across the surface and a light golden brown edge.
Cool
Let the shortbread cool in the pan for 10 minutes. Cut through your score marks again while still warm, then leave to cool completely before removing.
Other turns to take.
Lemon Shortbread
Add one tablespoon of finely grated lemon zest to the butter and sugar at the start.
Salted Chocolate Dipped
Once cool, dip half of each wedge into melted dark chocolate and finish with a pinch of flaky sea salt.
When it doesn't go to plan.
Use high-fat European-style butter for a significantly richer flavor.
If the dough feels sticky while pressing, place a piece of plastic wrap over it and press through the plastic.
Store in an airtight container for up to a week; the flavor actually improves on the second day.
The ones that keep coming up.
Can I use powdered sugar instead of granulated?
You can, but the texture will be closer to a melt-away cookie. Granulated sugar provides the classic, crisp bite associated with traditional shortbread.
Why did my cookies spread?
The butter was likely too warm or the oven temperature was too low. Ensure your butter is cool to the touch and your oven is fully preheated before putting the pan inside.
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