Traditional Butter Shortbread
Shortbread relies on the precise ratio of butter to sugar and flour, handled minimally to keep the texture crumbly rather than tough. By creaming the butter and sugar until just combined and baking at a low temperature, you achieve a biscuit that snaps cleanly and melts on the tongue.
Temperature is your primary tool
Use butter that is cool to the touch but malleable; if it is too soft, the dough will spread into a shapeless puddle in the oven. Avoid overworking the dough once the flour hits the bowl to prevent the development of gluten.
- stand mixer or hand whisk
- large mixing bowl
- baking sheet
- parchment paper
- rolling pin
- ruler
What goes in.
- 250gunsalted butter, softened
- 125gcaster sugar
- 250gall-purpose flour
- 125gcornstarch
- 1/4 tspfine sea salt
Respect the fat
Chill the shaped dough on the baking tray for 20 minutes before it hits the oven; this solidifies the butter, ensuring the biscuits hold their crisp edges.
The method.
Cream the base
Beat the butter and sugar together until the mixture is pale and smooth, but not aerated or fluffy.
Incorporate the dry
Sift in the flour, cornstarch, and salt. Fold by hand until just combined; the dough should look like coarse breadcrumbs before it finally pulls into a cohesive ball.
Shape and roll
Press the dough into a rectangular block on parchment paper. Roll to an even thickness of about 1.5 centimeters.
Cut and chill
Slice into fingers with a sharp knife, pricking the surface of each with a fork. Move the parchment to a tray and place in the refrigerator for 20 minutes.
Bake
Bake at 160°C (320°F) for 25-30 minutes. The biscuits are done when they are pale gold at the edges but remain quite light on top.
Other turns to take.
Lemon Zest
Add the finely grated zest of one lemon to the butter and sugar during the initial creaming step.
Salted Chocolate
Dip half of each cooled biscuit into melted dark chocolate and sprinkle with a pinch of flaky sea salt.
When it doesn't go to plan.
Sifting the flour and cornstarch prevents pockets of powder in your final dough.
Do not skip the fork pricking; it allows steam to escape and ensures an even, flat top.
Let the biscuits sit on the baking sheet for 5 minutes after removing from the oven; they are fragile while hot and will firm up as they cool.
The ones that keep coming up.
Why use cornstarch instead of all flour?
The cornstarch replaces some of the gluten-heavy flour, which creates a much lighter, shorter texture that crumbles easily.
Can I use salted butter?
You can, but omit the added sea salt to prevent the biscuits from becoming overly salty.
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