Mastering Traditional Shortbread
This is a dough that rewards restraint. By focusing on the temperature of your ingredients and the way you incorporate the flour, you achieve a crumb that shatters cleanly when you bite into it.
Temperature is your primary tool
Ensure your butter is cool to the touch but pliable. If the butter melts during mixing, the flour will hydrate too much, resulting in a dense, cookie-like texture rather than a proper shortbread snap.
- Large mixing bowl
- Bench scraper
- Rolling pin
- Baking sheet
- Parchment paper
What goes in.
- 8 ozunsalted butter, cubed and chilled
- 1/2 cupsuperfine sugar
- 2 cupsall-purpose flour
- 1/4 tspfine sea salt
Don't Overwork the Flour
Use your fingertips to rub the butter into the dry ingredients until the mixture resembles damp sand. Stop the moment the dough just barely holds together when squeezed.
The method.
Combine dry base
Whisk the flour, sugar, and salt in your bowl to ensure an even distribution.
Cut in the butter
Add the cubed butter. Use your fingers to smash the pieces into the flour until you have a crumbly, pale yellow texture. There should be no large chunks of butter remaining.
Form the dough
Gather the crumbs into a ball. Press them firmly against the side of the bowl until a cohesive mass forms. Do not knead it like bread.
Shape and chill
Press the dough into a disk or an even rectangle on a piece of parchment. Wrap it and place it in the refrigerator for at least 45 minutes to firm up the fat.
Bake
Roll out to 1/2 inch thickness. Cut into fingers or rounds. Bake at 325°F (165°C) until the edges are pale gold, about 20 to 25 minutes.
Other turns to take.
Lemon Shortbread
Rub the zest of one lemon into the sugar before adding the flour to infuse the oils throughout the dough.
Nutty Shortbread
Replace 1/4 cup of the flour with finely ground toasted almonds or pecans for a deeper, earthier profile.
When it doesn't go to plan.
Prick the surface of the dough with a fork before baking to ensure even cooking and prevent air bubbles.
If the dough feels soft while you are rolling it, put the whole sheet back in the fridge for ten minutes before cutting.
Wait until the shortbread is completely cool on the tray before moving it; it gains its structure while cooling.
The ones that keep coming up.
Why is my shortbread tough?
You likely handled the dough too much or used too much pressure, which develops the gluten in the flour.
Can I use salted butter?
Yes, but omit the added salt in the ingredient list to keep the balance correct.
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