Most of the flavor of shortbread comes from butter, so using a fresh, high-quality product can make a big difference. The traditional choice is a European-style butter, which has a little more fat than American-style. [2] X Research source If you only have unsalted butter, just add a pinch of salt to the recipe. It won’t mix in quite as well since shortbread dough is so dry, but it’s not a major problem. [3] X Research source
This takes about three minutes with an electric mixer’s paddle attachment on low speed, or a bit longer by hand. [6] X Research source In the U. S. and some other countries, caster sugar is called “superfine”, and icing sugar is “powdered” or “confectioner’s. " You may use granulated sugar, but the recipe sometimes ends up a little gritty.
Electric mixers and food processors can overwork the dough, making it tough. If you use one, keep it on low and finish it by hand. [10] X Research source The warmth of your hands helps bind the dough together. Rice flour (also sold as ground rice or rice powder) encourages the signature sandy texture. In a pinch, the shortbread should still turn out fine if you replace it with additional ordinary flour. [11] X Research source
This baking method makes a thick circle of shortbread with a soft center. [13] X Research source You can use a special shortbread mold instead to make shortbread with a patterned surface. If you do, dust the mold with icing sugar and place it in the fridge. [14] X Research source
This wedge shape is a traditional presentation for shortbread, called “petticoat tails. “[18] X Research source
Optionally, sprinkle with extra sugar.
If your hands are warm, it’s best to avoid further handling of the dough. Instead, roll the dough onto parchment paper and cut out rounds with cookie cutters. Dust the rolling pin with icing sugar instead of flour, if you have it. [19] X Research source
Pack leftovers in an airtight tub and eat within a couple weeks. [21] X Research source
