Mastering Shortbread
A proper shortbread is defined by its ability to dissolve on the tongue. If your dough feels elastic or stretchy, you have overworked the gluten, and the result will be hard instead of short.
Temperature control is your primary constraint.
Use butter that is cool to the touch but pliable. If the butter melts while you are mixing, the final product will be greasy and dense.
- 9-inch round cake pan
- bench scraper
- fork
- large mixing bowl
What goes in.
- 8 ozunsalted butter, softened but firm
- 1/2 cupsuperfine sugar
- 2 1/4 cupsall-purpose flour
- 1/4 tspfine sea salt
Incorporating the Fat
Use your fingertips to rub the butter into the flour and sugar until the mixture resembles coarse, damp sand. Do not press into a ball until the very last moment.
The method.
Mix dry and wet
Whisk the flour, sugar, and salt in a bowl. Add the cubed butter and work it in using only your fingertips until the texture is uniformly sandy.
Form the dough
Gather the crumbs into a single mass. Press it firmly into the bottom of an ungreased cake pan until the surface is flat.
Dock the surface
Use a fork to prick the entire surface of the dough. This allows steam to escape, keeping the texture even throughout.
Bake
Place in a 300°F (150°C) oven. Bake for 50 to 60 minutes until the edges are a pale straw color and the center is set.
Cut while warm
Remove from the oven and immediately cut into wedges with a sharp knife. Leave them in the pan until completely cold to prevent crumbling.
Other turns to take.
Lemon Zest
Rub the zest of one lemon into the sugar before mixing to infuse the butter with oils.
Salted Toffee
Fold in a quarter-cup of crushed hard butter toffee bits just before pressing the dough into the pan.
When it doesn't go to plan.
Use a scale if possible; flour volume varies significantly depending on how it's scooped.
If the dough feels soft after pressing into the pan, chill the entire pan in the refrigerator for 20 minutes before baking.
Avoid using glass pans, as they conduct heat too aggressively for the long, low-temperature bake.
The ones that keep coming up.
Why is my shortbread chewy?
The dough was handled too much, which developed gluten. Keep the mixture loose and crumbly until the final press.
Can I use salted butter?
You can, but omit the additional salt in the recipe to keep the profile clean.
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