Brown Sugar Shortbread
This shortbread relies on a high ratio of butter to flour and the moisture in dark brown sugar to create a sturdy, sandy cookie with a deep toffee finish. You work the butter into the flour until it resembles damp breadcrumbs, press it firmly into a pan, and bake it low and slow until the edges turn a dark, toasted copper.
Temperature control is the secret
Your butter must be cool but soft enough to dent, not melted, or the texture will turn oily rather than crisp. Using dark brown sugar provides the depth of molasses that defines this style of shortbread.
- 8-inch square baking pan
- large mixing bowl
- pastry cutter or fork
- parchment paper
- pricking fork
What goes in.
- 1 cupunsalted butter, cubed and cool
- 1/2 cupdark brown sugar, packed
- 2 cupsall-purpose flour
- 1/2 tspfine sea salt
Don't overwork the dough
Use your fingers to rub the butter into the flour until the mixture feels like wet sand. Stop immediately once the flour is hydrated, as excessive kneading develops gluten and makes the cookie tough.
The method.
Prepare the oven and pan
Preheat your oven to 325°F (165°C) and line your pan with parchment paper, leaving an overhang on the sides for easy removal.
Combine the dry and fat
Whisk the flour and salt in a large bowl. Add the cubed butter and brown sugar. Use a pastry cutter or your hands to work the butter into the dry ingredients until the mixture holds together when squeezed.
Press and dock
Dump the shaggy dough into the pan and press it into an even, level layer using the bottom of a flat glass. Prick the surface all over with a fork to allow steam to escape.
Bake
Bake for 45 to 50 minutes. You are looking for a deep, toasted color across the entire surface and firm edges that pull slightly away from the pan.
Cut while warm
Lift the shortbread out of the pan using the parchment paper as a sling. Score into fingers or squares while it is still warm; if you wait until it is cool, the edges will shatter.
Other turns to take.
Salted Toffee
Sprinkle a generous pinch of flaky sea salt over the top of the dough immediately after it comes out of the oven.
Espresso infusion
Add one tablespoon of finely ground espresso beans to the flour for a roasted, bitter contrast to the molasses sugar.
When it doesn't go to plan.
If your brown sugar is lumpy, sift it or rub it through a fine-mesh sieve before adding it to the flour.
Do not grease the pan; the butter content in the shortbread is high enough that it will release cleanly if you use parchment.
Let the shortbread cool completely in the pan before lifting it out to ensure the structure has fully set.
The ones that keep coming up.
Can I use light brown sugar?
Yes, but the flavor will be less pronounced and the color will be paler. Dark brown sugar provides the necessary moisture and molasses notes.
How do I store these?
Keep them in an airtight container at room temperature. They tend to improve in flavor after sitting for a day.