Classic Butter Shortbread
This is a biscuit that relies entirely on the quality of your butter. Because there are no leavening agents, the texture comes from the aeration of the butter and sugar and the precision of the bake.
Temperature is the only variable that matters.
If your kitchen is warm, chill your mixing bowl before you begin. Never let the butter melt; it should be soft enough to indent with a finger, but still cool to the touch.
- stand mixer or large bowl with hand whisk
- 9-inch square cake pan
- parchment paper
- fork
- sharp knife
What goes in.
- 1 cupunsalted butter, room temperature
- 1/2 cupgranulated sugar
- 2 cupsall-purpose flour
- 1/4 tspfine sea salt
Respecting the Fat
Work the flour into the butter until the mixture resembles coarse meal. Overworking the dough creates gluten, which will turn your shortbread into a hard cracker instead of a snap-and-melt biscuit.
The method.
Cream the butter and sugar
Beat on medium speed until the mixture is pale and light, about 3 minutes. Do not whip it into a froth; you just want them combined and smooth.
Incorporate the dry
Add the flour and salt. Mix on the lowest setting or use a wooden spoon until just combined. The dough will look shaggy and crumbly, which is correct.
Press into the pan
Turn the crumbs into your lined pan. Use the bottom of a glass to press the dough into an even, flat layer. Prick the entire surface with a fork to allow steam to escape.
Chill
Place the pan in the refrigerator for 20 minutes before baking to firm up the butter fats.
Bake
Bake at 325°F (160°C) for 35 to 40 minutes. You are looking for a pale, blonde color; avoid any deep browning on the edges.
Slice
Remove from the oven and score into fingers with a sharp knife while the biscuit is still warm. Leave to cool completely in the pan before lifting out.
Other turns to take.
Lemon Zest
Rub the zest of one lemon into the sugar before creaming with the butter to infuse the oils.
Salted Chocolate
Dip the cooled fingers halfway into melted bittersweet chocolate and sprinkle with a few grains of flaky sea salt.
When it doesn't go to plan.
Always use a scale if you have one; 250g butter, 100g sugar, and 250g flour is the professional standard.
If the edges of the dough start to brown too quickly, shield them with a thin strip of aluminum foil.
Store in an airtight container for up to a week; the texture actually improves on the second day.
The ones that keep coming up.
My dough was too dry to hold together.
Keep pressing. The warmth of your hands will eventually bring the butter and flour together. Avoid adding water, as it will ruin the texture.
Can I swap salted butter?
Yes, but omit the additional salt listed in the ingredients to keep the flavor balanced.