Traditional Butter Shortbread
There is no secret ingredient in true shortbread, only patience. You are looking for a pale, sandy finish that holds its shape under the weight of a fork without darkening at the edges.
Watch the butter temperature closely.
Use butter that is cool to the touch but malleable enough to cream. If the butter turns oily, the shortbread will spread and lose its crisp structure.
- stand mixer or stiff spatula
- 9-inch square cake pan
- parchment paper
- fork
What goes in.
- 1 cupunsalted butter, cubed and softened slightly
- 1/2 cupgranulated sugar
- 2 cupsall-purpose flour
- 1/4 tspfine sea salt
Uniformity is strength
Press the dough into the pan using the palm of your hand to ensure there are no air pockets, then flatten the surface with a metal spatula for an even bake.
The method.
Cream the base
Beat the butter and sugar on medium speed until the mixture is pale and smooth. Do not aerate it like a cake batter; you want a dense base.
Incorporate the dry
Add the flour and salt. Mix on low speed just until the dough pulls together into a cohesive, shaggy mass.
Form the layer
Turn the dough into a parchment-lined pan. Press firmly into the corners until the surface is flat and flush.
Mark and dock
Score the dough into rectangles with a sharp knife. Use the tines of a fork to prick the entire surface, creating small, consistent vents.
Bake
Place in a 300°F (150°C) oven for 45 to 50 minutes. The edges should remain pale with only the faintest golden hue.
Cool and cut
Let the pan sit for five minutes, then re-cut through your score lines while the shortbread is still warm. Allow to cool completely in the pan.
Other turns to take.
Lemon Zest
Rub the zest of one lemon into the sugar before creaming with the butter to infuse the citrus oil throughout.
Vanilla Bean
Scrape one whole vanilla bean into the butter and sugar mixture for deep aromatic flavor.
When it doesn't go to plan.
If your kitchen is warm, chill the pressed dough in the refrigerator for 20 minutes before putting it in the oven.
Do not open the oven door during the first 30 minutes of baking to keep the temperature stable.
If the shortbread crumbles while cutting, it was likely overbaked; leave it to cool longer next time.
The ones that keep coming up.
Why did my shortbread spread?
The butter was likely too warm when mixed, or the dough was handled too much, causing the fat to melt prematurely.
Can I use salted butter?
You can, but omit the added salt from the recipe. Unsalted allows for better control over the final flavor balance.
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