How to Make Perfect Shortbread Cookies That Crumble to Perfection

Shortbread cookies may not be known for their softness, but that's what makes them unique and beloved. This article will guide you through the process of making perfect shortbread that will crumble and melt in your mouth, without the need for any excessively soft or moist components.

Part 1: Making the Shortbread Dough

1. Prepare the Oven

To start, preheat your oven to 160°C (320°F) and place a rack in the center position. This will ensure even heat distribution and help the shortbread cookies bake perfectly.

2. Add Cool Butter to a Mixing Bowl

Take 115g (1 cup) of salted butter that is cool but not melting on the cooler side of room temperature, and cut it into small chunks. Add these chunks to a mixing bowl. Using a fresh, high-quality European-style butter can enhance the flavor.

3. Cream the Butter and Sugar Together

The recipe calls for 55g (1 cup) of sugar, which can be either caster sugar for a sandy texture or icing sugar for a smooth melt-in-your-mouth shortbread. Gradually add the sugar to the butter and beat it until light and fluffy, taking about three minutes with an electric mixer, or slightly longer by hand.

4. Sift in Flour and Mix into a Dough

Sift together 130g (1 cup) of plain flour and 40g (1/4 cup) of rice flour. Mix this into the butter mixture until it forms a soft and crack-free dough. If the mixture is too dry and doesn't come together, gradually add water (no more than 15 mL or 1 tablespoon). Keep in mind that the warmth of your hands can help bind the dough.

Note: If you only have unsalted butter, you can add a pinch of salt to compensate, though it may not mix in as well.

Part 2: Baking Shortbread Wedges

1. Line a Circular Pan

Line a 15cm (6-inch) circular pan with parchment paper. The paper should hang over the edges for easy removal. This method creates thick, wedges with a soft center, which is a traditional presentation for shortbread.

2. Pat the Dough Gently into the Pan

Press the dough into the pan and pat it flat, minimizing handling. You can also cover the dough with plastic wrap and roll it gently with a pastry roller or a lightweight jar for a smoother surface.

3. Chill the Dough

Chill the dough in the refrigerator for at least 15 minutes, or an hour if you're a perfectionist. This helps improve the texture of the shortbread by preventing cracking or bubbling.

4. Score the Dough

Poke the top of the shortbread with a fork to outline wedge-shaped slices. Poke each slice in several places as well to allow steam to escape, preventing cracking or bubbling. These wedge shapes are traditionally called thinle.

5. Bake

Bake for 35 to 60 minutes, or until the edges are golden brown. The exact baking time may vary depending on the size of the pan. Let the shortbread cool for a few minutes, then transfer it using the parchment paper, and cut into slices while still warm. Place the slices onto a cooling rack to cool to room temperature before serving or refrigerating.

6. Sprinkle (Optional)

You can optionally sprinkle the shortbread with extra sugar for added sweetness.

Part 3: Baking Shortbread Rounds

1. Form a Log Shape

Form the dough into a log with your hands, minimizing handling. This dough will be cut into rounds, so estimate the size of biscuits you'd like to make based on the log. Roll the dough onto parchment paper and cut out rounds with cookie cutters if your hands are warm.

2. Let the Dough Chill

Chill the dough in the refrigerator for at least 15 minutes, preferably 30 to 60 minutes, to prevent spreading in the oven.

3. Slice into Rounds

Cut the dough into rounds and dust the rolling pin with icing sugar instead of flour to avoid spreading.

4. Poke the Tops of Each Round

Poke a fork once or twice into the top of each round to allow steam to escape, preventing bubbling or breaking.

5. Bake Rounds

Place the rounds on a lined baking tray and check around the 12-minute mark, especially if the rounds are thin. They should be set but pale or pale golden when ready, as you prefer them crisp. Remove immediately if they look brown as the underside cooks faster than the top.

6. Let the Biscuits Cool

Let the biscuits cool on a wire rack, then sprinkle with sugar if desired. Pack leftovers in an airtight container and enjoy within a couple of weeks.