Shortbread: The Three-Ingredient Standard
There is nowhere to hide in a shortbread recipe. Because there are no leavening agents, the ratio of fat to flour dictates everything about the final texture.
Temperature control is your only constraint.
If your butter is too soft, the biscuits will spread and lose their snap. Use high-fat European-style butter if you can find it.
- 9-inch square cake pan
- Parchment paper
- Electric hand mixer
- Prick tool or fork
What goes in.
- 1 cup (225g)unsalted butter, softened but cool
- 1/2 cup (100g)superfine sugar
- 2 1/4 cups (280g)all-purpose flour, sifted
- 1/4 tspfine sea salt
Aerate without heat
Beat the butter and sugar only until just combined and pale. Over-mixing introduces too much air, which causes the shortbread to puff and lose its characteristic dense, short crumb.
The method.
Prep
Preheat your oven to 325°F (160°C). Line your pan with parchment so it hangs over two sides for easy removal.
Cream
Beat the butter and sugar together until the mixture looks like thick cream. Do not let it turn fluffy or white.
Combine
Add the flour and salt. Mix on the lowest speed until the dough just comes together into a shaggy mass. Stop immediately.
Press
Turn the dough into the pan. Use the heel of your hand to press it into an even layer, reaching every corner.
Mark
Prick the entire surface with a fork to allow steam to escape. Use a knife to score the dough into squares or fingers while still raw.
Bake
Bake for 45 to 50 minutes. The top should remain pale, but the edges will show a faint golden tint. Cool in the pan for 10 minutes before lifting out by the parchment handles.
Other turns to take.
Earl Grey
Steep two bags of tea leaves in the softened butter for an hour before starting the creaming process.
Lemon Zest
Rub the zest of one lemon into the sugar before adding the butter to release the essential oils.
When it doesn't go to plan.
If the dough feels greasy or sticky, chill it in the fridge for 15 minutes before pressing it into the pan.
Cut the lines fully through the dough again immediately after taking it out of the oven, while it is still soft.
Do not substitute salted butter; it masks the delicate, milky flavor of the fat.
The ones that keep coming up.
Why did my shortbread spread in the oven?
The butter was too warm or you over-mixed the dough. The fat must be cool to ensure the biscuit holds its shape.
Can I use powdered sugar?
No. The starch in powdered sugar alters the texture, making it powdery rather than crisp.
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