Shortbread

Instructions

1. Step 1

   Preheat the oven to 160°C and line a 20 cm square pan with parchment paper so it covers the bottom and hangs over two opposite sides. The low temperature bakes the shortbread through while keeping its signature pale color. The pan is ready when the paper lies flat with no creases in the corners.

   Mark step 1 as done

2. Step 2

   Put 225 g softened unsalted butter in a bowl with 100 g superfine sugar and 2 g salt, and press firmly with a flat spatula for about two minutes. Shortbread doesn't need to be beaten fluffy; you just want the butter and sugar to come together so the cookies are dense and crumbly rather than puffy. The mixture is ready when it's smooth like thick cream and the sugar is evenly mixed in.

   Mark step 2 as done

3. Step 3

   Sift 270 g all-purpose flour and 45 g cornstarch into the bowl, stir with the flat spatula, then switch to your hands and squeeze gently until the dough comes together. Cornstarch reduces the gluten, so the shortbread melts tenderly instead of being hard and crunchy. The dough is ready when it just holds together, feels soft and there's no dry flour left at the bottom of the bowl.

   Mark step 3 as done

4. Step 4

   Spread the dough evenly in the pan, then use the flat bottom of a glass to press it down firmly and evenly all over. Pressing firmly keeps the shortbread from crumbling when you cut it, and an even thickness helps it bake evenly. It's ready when the top is flat, the corners are filled and the dough is about 1.5 cm thick.

   Mark step 4 as done

5. Step 5

   Prick even rows of holes across the dough with a fork, sprinkle 10 g superfine sugar over the top and refrigerate the pan for about 20 minutes. The holes let steam escape so the shortbread doesn't puff, and the chilled dough keeps sharp edges. The pan is ready when the dough has firmed up and the sugar is stuck fast to the surface.

   Suggested time: about 20 minutes.

   Mark step 5 as done

6. Step 6

   Bake on the middle rack at 160°C for about 35 to 40 minutes. Slow baking lets the butter soak evenly through the flour and dries the shortbread crisp all the way to the center. It's done when the edges turn pale golden, the top looks dry and it feels firm to the touch.

   Bake at 160°C for about 35 to 40 minutes.

   Mark step 6 as done

7. Step 7

   As soon as the pan comes out of the oven, use a sharp knife to cut the shortbread into sixteen long fingers along the pricked lines, leaving it in the pan. Shortbread only cuts cleanly while warm; once cool, it's very crisp and crumbles easily. The cuts are right when they go all the way to the bottom and the fingers are all the same size.

   Mark step 7 as done

8. Step 8

   Let the shortbread cool completely in the pan for about 30 minutes, then lift it out by the edges of the paper and break the fingers apart along the cuts. Cooling in the pan lets the butter set and the texture firm up. It's ready when the fingers separate easily, the edges are straight and a test bite is sandy and crisp.

   Suggested time: about 30 minutes.

   Mark step 8 as done