The ultimate shortbread is worth its weight in gold. It must have just the right amount of butter. Butter creating a rich flavour and crumbling texture. Then there should be a whisper of vanilla. Not too much sugar. The perfect measure of flour. There is a joyful sense of the occasion when you make shortbread. You generally only make this mouth-watering cookie at Christmas, and it is always worth waiting twelve months to enjoy.
It is important your measurements of the ingredients are exact. Not too much or too little of any one ingredient. I weigh all my ingredients when baking. Don’t depend on the markings of a butter package. They can be off centre. If you do a lot of baking a kitchen scale is important. As a matter of interest I measured out 3/4 cup of icing sugar then weighed it. By weight I was short 1/4 of a cup.
Work quickly to cut the cookies out, since even the heat from your hands will soften this buttery dough. Wait until your cookie dough is resting in the refrigerator before you preheat your oven.
The secret to this perfect shortbread recipe is using icing sugar in place of regular granulated sugar.. Icing sugar contains a little corn starch. Just enough to guarantee your shortbread fingers will be tender melt-in-your mouth morsels of delight.
|THE ULTIMATE CHRISTMAS COOKIE ... CLASSIC SHORTBREAD FINGERS|| |
- l cup soft unsalted butter (8 oz.. 226 g)
- ¾ cup icing sugar(5 oz. 105 g)
- ½ tsp. vanilla
- ¼ tsp fine sea salt
- 2 cups unbleached all-purpose flour (9 oz. 452 g)
- coarse granulated sugar
- In a stand mixer with paddle attachment or in a bowl using wooden spoon beat butter until light and fluffy.
- Mix in icing sugar, vanilla and salt until light and fluffy.
- Mix in flour JUST until combined.
- Using you hands gather up the mixture into two balls.
- Shape the balls into squares.
- Wrap each in plastic wrap and refrigerate until firm but not hard (about 45 minutes)
- Working with one square at a time roll out dough between waxed paper to ½ inch (1 cm).
- Cut into ¾ inch (2 cm) wide strips.
- Cut crosswise into 2 inch (2.5 cm) lengths.
- Place about 1 inch (2.5 cm) apart on parchment paper-lined baking sheets.
- Prick tops with fork and sprinkle with sugar.
- Chill until firm, about 15 minutes.
- Bake in 300F (150 cm) oven until pale golden (25 to 30 minutes).
- Let cool on pans on racks for 10 minutes and then trransfer to racks and let cool completely.
- (Make ahead and store in airtight container for up to 1 week or freeze for up to 1 month)