Classic Shortbread

Shortbread is a rich, crumbly biscuit traditionally made with butter, sugar, and flour. Handle the dough lightly and bake it at a moderate temperature to preserve its tender texture.

Ingredients

• 225 g unsalted butter, softened
• 100 g granulated or caster sugar
• 300 g all-purpose flour
• 1/4 teaspoon salt

Method

1. Heat the oven to 160°C or 325°F.
2. Beat the softened butter and sugar until smooth and combined.
3. Add the flour and salt. Mix gently until the dough begins to hold together.
4. Press the dough evenly into a lined baking pan, or roll it out and cut it into individual biscuits.
5. Prick the surface with a fork. Chill the shaped dough for about 20 minutes to help it retain its form.
6. Bake until the edges are lightly golden, approximately 25 to 35 minutes for a pan or 15 to 20 minutes for individual biscuits.
7. If baked in a pan, cut the shortbread while it is still warm. Let it cool completely before serving.

Tips

• Use softened butter rather than melted butter.
• Avoid overmixing after adding the flour, as this can make the shortbread firm instead of tender.
• For a finer texture, replace a small portion of the flour with cornstarch or rice flour.
• Store cooled shortbread in an airtight container.