Shortbread

Shortbread is not called shortbread because it is short (as opposed to tall).  It is “short” because there is almost no gluten development because you’ve so thoroughly coated the flour granules with fat and there is no added liquid to activate the gluten.  As a result, you have a delightful, buttery, very crumbly, crunchy cookie or crust.  Love it!

Shortbread
Yum
 
What You Need
  • 8 oz. unsalted butter, softened
  • ½ cup 10X powdered sugar (about 2 oz)
  • *2 cups cake flour (about 7 oz)
  • ¼ teaspoon salt
What To Do
  1. In a bowl (stand mixer or otherwise), cream together butter, sugar and salt.
  2. Slowly work in flour until well combined.
  3. Roll out to ¼" to ½ " and cut with cutters. Or, traditionally, pat it into a greased cake pan, score it with a fork into wedges, and bake.
  4. Break the shortbread apart on the score lines. You can even roll it into balls, roll the balls in sugar (or cinnamon sugar, or cardamom sugar or.....).
  5. Flatten slightly before baking with the bottom of a glass sprayed with some pan spray.
  6. Any way you make them, bake at 350 degrees, F, until light golden brown and delicious. The time will vary depending on your method and the thickness of the dough.
  7. Watch them closely, and take notes on your baking times.
Yum
Other Stuff to Know
*Replace ⅓ to ½ cup flour with an equal amount of rice flour or corn starch for a more crumbly texture. Use all purpose flour in place of cake flour for a more sturdy cookie. Chocolate variation Substitute 2 tablespoons of Dutch process cocoa powder for 2 tablespoons of flour (or 1 each of flour and corn starch/rice flour). Add a wee splash of vanilla. Citrus variation Add some finely microplaned citrus zest--lemon, tangelo, whatever you like. For this size recipe, I'd start with the zest of 2 lemons for a lemon shortbread or 1 orange for orange. Some like their citrus more or less assertive, so experiment and take notes. Herbed Shortbread Go very lightly with herbs here--you can always add more after you taste it; it's really hard to take them out once they're in, though. Try some tarragon, mint, thyme, lavender blossoms--whatever sounds good. Make sure the herbs are finely minced. Add them to taste. To Use as Tart Crust Roll the dough out to your desired thickness, fit it into your tart pan and then trim the top. Freeze the lined tart pan, uncovered, until completely hard. Then prick all over with a sharp knife and bake at 350F. Freezing will keep the sides from slumping down. To further guard against slumpage, line the tart with parchment and weight it down with beans during the first fifteen minutes of baking. If the bottom of the tart starts to burble up, even w/the knife pricks, just press it back into place with a heat-proof spatula. Make sure to check early on, because the spatula trick won't work once the dough is too firm.

 

Share

Comments

  1. Aunt Tilly says

    Made this shortbread recipe for the first time last week as a crust for a lemon curd (your amazing recipe!)/raspberry sauce topped tart.  Wasn’t sure how much it made and my pan is larger than most so I increased it 50%.  Probably would have been fine with it as-is. Loved the texture and taste but had an issue with the crust on the sides.  It slid down while baking making the depth of my tart quite shallow and the ‘elbow’ of the crust very thick but still tasty.  Did I miss something in the directions?  Should it chill for an hour or so before going in the oven?  I chilled it before pressing it into my pan but perhaps that wasn’t enough?  I’ll definitely be using this recipe again ~ want to try it for cookies next!

    • says

       Nice flavor combination! I will have to add what to do if using it as a tart shell. I would roll it out and fit it into the pan, trim it and freeze it until frozen through. Take it out, prick it all over w/a sharp knife and bake from frozen. Maybe even line the bottom w/parchment and some weights for the first few minutes to keep it from bubbling up. If it does bubble, just mash it back down w/a silicone spatula.  Freezing dough made w/all butter keeps the fat solid a bit longer, allowing the starches to start setting up before the butter melts and the whole thing slumps, as you discovered. I’m so glad you enjoyed it, and I’ll make the adjustments up in the post. :)

Speak Your Mind

Rate this recipe: