Traditional Butter Shortbread
The secret to shortbread isn't the skill, but the patience to keep the butter cool. When you keep the fats from melting prematurely, you get a snap that dissolves cleanly on the tongue.
Temperature is your only constraint.
Use cold butter cut into small cubes. If your kitchen is warm, chill your mixing bowl before you start.
- Large mixing bowl
- Pastry cutter or fork
- 8-inch square baking pan
- Parchment paper
- Pricking fork
What goes in.
- 8 ozunsalted butter, chilled and cubed
- 4 ozgranulated sugar
- 12 ozall-purpose flour
- 1/4 tspfine sea salt
Coating the Flour
Rub the butter into the flour and sugar until the texture mimics damp sand. This ensures every grain of flour is coated in fat, preventing gluten development that leads to a chewy texture.
The method.
Prep the oven and pan
Preheat your oven to 325°F (160°C). Line your baking pan with parchment paper, leaving an overhang on two sides for easy removal.
Mix the dry and fat
Whisk the flour and salt in your bowl. Add the cold butter cubes and sugar. Use your fingertips or a pastry cutter to work the butter into the dry ingredients until the mixture is uniform and crumbly.
Press and dock
Dump the mixture into your prepared pan. Use the back of a flat-bottomed measuring cup to press the dough into an even, firm layer. Use a fork to prick the entire surface at one-inch intervals; this lets steam escape and prevents bubbles.
Bake
Bake for 45 to 50 minutes. The shortbread is ready when the edges turn a pale golden brown and the center is set to the touch.
Slice while warm
Remove from the oven and let it sit for five minutes. Use a sharp knife to score the shortbread into bars or squares while still in the pan. Let it cool completely before lifting it out.
Other turns to take.
Lemon Zest
Rub the zest of one lemon into the sugar before mixing to infuse the oils throughout the dough.
Salted Toffee
Fold in a handful of finely crushed toffee bits after the dough comes together for a crunchier texture.
When it doesn't go to plan.
Do not overwork the dough; if it becomes greasy, put it in the freezer for ten minutes before pressing it into the pan.
Weight is more accurate than volume for shortbread; use a kitchen scale for the flour and butter.
If the dough won't hold together when you squeeze a handful, continue working it until the warmth of your hands helps the butter bind the flour.
The ones that keep coming up.
Why is my shortbread chewy instead of crumbly?
You likely handled the dough too much or used warm butter. Excessive kneading develops gluten, which makes the biscuit tough.
Can I use salted butter?
You can, but omit the extra salt called for in the recipe to keep the flavor profile balanced.
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