Traditional Butter Shortbread
This is a recipe of restraint. With no leavening agents and only three main ingredients, the quality of your butter dictates the outcome entirely.
Temperature is your only enemy.
Use butter that is cool to the touch but pliable. If the butter gets too warm, the cookies will spread into a greasy puddle rather than holding their snap.
- 9-inch round cake pan
- Stand mixer or sturdy spatula
- Parchment paper
- Fork
What goes in.
- 1 cupunsalted butter, softened
- 1/2 cupgranulated sugar
- 2 cupsall-purpose flour
- 1/4 tspsea salt
Uniform Density
Use the palm of your hand to press the dough into the pan. Compacting the dough evenly ensures it bakes at the same rate, preventing burnt edges and soft centers.
The method.
Cream the base
Beat the butter and sugar until the mixture is pale, airy, and holds stiff peaks on the paddle.
Incorporate dry goods
Add the flour and salt. Mix on low speed until a shaggy dough forms. Do not overwork it, or the cookies will turn tough.
Form the round
Transfer the dough to the parchment-lined pan. Press it down with your palms until level. Use a fork to prick holes across the entire surface.
Bake
Bake at 325°F (160°C) for 40 to 45 minutes. The edges should be a pale gold, but the center should remain light.
Slice
Cut into wedges while the cookie is still warm in the pan. Leave it to cool completely before removing.
Other turns to take.
Lemon Shortbread
Add one tablespoon of finely grated lemon zest to the butter and sugar before adding the flour.
Vanilla Bean
Split one vanilla bean and scrape the seeds into the butter during the creaming stage.
When it doesn't go to plan.
Line your pan with a parchment sling so the entire round lifts out easily once cooled.
If your kitchen is warm, chill the pressed dough in the freezer for 15 minutes before baking to keep the shape sharp.
Wait until the cookies are stone cold before attempting to lift them out of the pan to prevent breakage.
The ones that keep coming up.
Why are my cookies greasy?
The butter was likely too warm during mixing or the dough was handled too much, causing the fat to separate.
Can I use salted butter?
You can, but omit the extra salt in the recipe. Unsalted is preferred to control the final profile.
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