Classic Butter Shortbread
This is a biscuit that demands quality butter, as it is the primary flavor profile. You aren't looking for a complex process; you are looking for restraint in handling the ingredients to keep the snap crisp.
Temperature is your only hurdle.
Ensure the butter is soft enough to indent with a finger but not so warm that it feels greasy. If your room is hot, chill the dough before it hits the oven.
- 9-inch round cake pan
- Large mixing bowl
- Sturdy wooden spoon
- Fork
- Parchment paper
What goes in.
- 8 ozunsalted butter, softened
- 1/2 cupsuperfine sugar
- 2 cupsall-purpose flour
- 1/4 tspfine sea salt
The emulsification point
Beat the butter and sugar until the mixture is pale and smooth, but stop before you incorporate too much air. Excess aeration can cause the shortbread to lose its characteristic dense, short snap.
The method.
Prepare the butter
Cream the butter and sugar in a large bowl until the sugar grains disappear into the fat. Do not use an electric mixer if you can avoid it; the warmth of your hands and the manual effort of a spoon keep the texture consistent.
Incorporate dry goods
Sift the flour and salt into the butter mixture. Use your hands to gently fold and press the dough together until it just holds into a shaggy mass.
Shape
Press the dough evenly into a 9-inch round pan lined with parchment. Use the back of a spoon to smooth the surface until it is level.
Score
Use a fork to prick the entire surface in a decorative pattern, then use a knife to lightly mark 16 wedges. This makes snapping them apart clean once cooled.
Bake
Bake at 325°F (160°C) for 40 to 45 minutes. The edges should be a light straw color, and the center should no longer look wet.
Cool
Let the shortbread cool in the pan for 10 minutes before using the parchment to lift it out. Cut through your pre-scored lines while still warm.
Other turns to take.
Citrus Infused
Rub the zest of one lemon or orange into the sugar before creaming with the butter.
Chocolate Dipped
Once completely cool, dip half of each wedge into melted bittersweet chocolate and let set on a wire rack.
When it doesn't go to plan.
Use a scale if possible; flour weight varies significantly depending on how it is scooped.
If the dough feels sticky, refrigerate it for 20 minutes before pressing it into the pan.
Do not open the oven door during the first 30 minutes, or you risk the center collapsing.
The ones that keep coming up.
Why is my shortbread tough?
You likely kneaded the dough too much after adding the flour. Treat the dough gently, just enough to bring it together.
Can I use salted butter?
You can, but omit the additional sea salt in the recipe. The salt content in commercial butter varies, which makes it harder to control the final seasoning.