Ingredients
Equipment
Method
- Place all the ingredients into the stand mixer bowl. Mix on low-medium speed until the butter breaks down and turn the speed up slowly to medium-fast speed. Stop mixing as soon as everything comes together.1
- Turn out onto a lightly floured work surface, and roll into a log 20cm (8 inches) long.2
- Wrap in cling film, place onto a tray and into the freezer for an hour to set firm.
- Preheat the oven to 160℃ (320℉). Line baking trays with greaseproof paper (parchment).
- Remove the log from the fridge and cut 2cm (¾ inch) wide disks, space out on to the baking trays (they will spread slightly) and into the oven for 13-16 minutes. Bake until there is a light golden brown colour.3
Finishing
- As soon as the shortbread is out of the oven, sprinkle liberally with granulated sugar and allow to cool for 30 minutes before enjoying!
Notes
- Over-mixing is going to develop the gluten and leave you with a tight and tough shortbread.
- To form a tight, smooth log: Place a 30x40cm piece of greaseproof paper vertically on your work surface. Position the pre-rolled dough log one-third of the way from the top. Fold the bottom two-thirds of the paper over the dough. Using a metal ruler or firm, flat edge, tuck it into the base of the shortbread log and push towards you, forcing the dough to roll tightly within the paper. Repeat this rolling motion a few times until a firm, smooth log is achieved. Keep wrapped in paper and freeze until firm.
- Traditionally shortbread doesn't have and colour on it. I like to bake till a light golden brown for a little bit of bite and also because the semolina in the recipe makes the biscuit super tender, for structure.
- To make shortbread fingers: First, scale up the recipe to ensure enough dough to fill your baking tray 1 inch deep. Line a deep baking tray. After step 1 (mixing the dough), press and level the dough directly into the prepared tray. Pre-cut the dough into fingers and prick each piece a few times with a fork for steam holes. Chill in the fridge or freezer until firm, then bake. Baking times will vary based on size and thickness. Immediately after removing from the oven, re-cut the fingers and sprinkle with sugar.