Classic Butter Shortbread
This is a base recipe that rewards patience over complexity. It does not use leavening agents, which keeps the crumb tight and clean.
Temperature is your only hurdle.
Keep your butter cool so it holds its shape during mixing. If the dough feels greasy or sticky, slide it into the fridge for ten minutes before pressing it into the pan.
- 9-inch square cake pan
- pastry blender or fork
- parchment paper
- fork for docking
What goes in.
- 1 cupunsalted butter, cubed and chilled
- 1/2 cupgranulated sugar
- 2 cupsall-purpose flour
- 1/4 tspfine sea salt
Consistency through compression
Press the dough into the corners of the pan using the flat of your hand or the bottom of a heavy glass. A uniform thickness ensures the edges and center bake at the same rate.
The method.
Mix the dry base
Whisk the flour and salt in a large bowl. Add the cubed cold butter and sugar.
Cut the fat
Use a pastry blender to cut the butter into the flour. Keep working until the texture is like coarse, yellow cornmeal with no large chunks of butter remaining.
Form the dough
Use your hands to bring the crumbs together. It will feel dry at first, but the heat from your hands will eventually force it into a cohesive ball.
Pan and dock
Press the dough evenly into a parchment-lined square pan. Prick the surface all over with a fork; this prevents air bubbles from lifting the dough as it bakes.
Bake
Bake at 325°F (160°C) for 40 to 45 minutes. The top should be pale, but the edges will look like light straw.
Slice
Cut the shortbread into rectangles while it is still warm in the pan. Let it cool completely before lifting it out.
Other turns to take.
Lemon Zest
Rub the zest of one lemon into the sugar before mixing to release the oils.
Vanilla Bean
Split one vanilla bean and scrape the seeds directly into the butter before cutting it into the flour.
When it doesn't go to plan.
Use high-fat European-style butter for a richer crumb.
Do not overwork the dough once it comes together; you want to avoid developing gluten, which makes the cookie tough instead of crisp.
Store in an airtight container to keep the edges from softening.
The ones that keep coming up.
Why is my shortbread crumbly?
Shortbread is intended to be crumbly. If it is too loose, you didn't press it firmly enough into the pan before baking.
Can I use salted butter?
You can, but omit the added salt in the recipe. Unsalted butter gives you better control over the final flavor.
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