September 5, 2013
Rob
1

Recipe: Rich shortbread

The shortbread is a Scottish biscuit usually made of flour, butter and sugar with the proportions 3-2-1.

I’ve used a recipe by Christophe Michalak for a rich shortbread, where there is a higher butter-to-flour ratio compared to the original recipe. After rolling out this dough, you can cut out cookies or make tarts or tartelettes.

Baking time depends on the size and height of the dough. For a 5mm thick ⌀20cm tart, blind baking takes 20 minutes at 170°, while for a filled tart, total baking time is around 40 minutes at the same temperature.

 

Rich shortbread

Print recipe
Rich shortbread
By author Christophe Michalak

Ingredients

140gPastry flour (sifted)
120gSalted butter (room temperature)
60gPowdered sugar (sifted)

Directions

1
Place the softened butter in a bowl with the sifted powdered sugar
2
Mix with a spatula until the two ingredients are blended together
3
Incorporate the sifted flour and keep mixing just until it is incorporated. Do not overmix.
4
It is very likely that the dough is not ready at this stage and does not form "a ball" yet. In this case, finish preparing the dough by kneading it with the palm of your hand (or a dough cutter) once or twice maximum (technique: put all the dough in front of you; starting from the farthest end, push a small amount of dough away with the palm of your hand; repeat until all the dough has been "pushed away")
5
Store the dough wrapped in plastic for at least 1 hour before using.

Note

  • This recipe is quite rich in butter, so the dough should definitely rest for at least one hour in the fridge, otherwise it will be too difficult to roll out
  • To roll out the dough, it might be needed to place the dough between two sheets of parchment paper to prevent it from sticking
  • The unbaked dough can be stored in the fridge for about 2 weeks or in the freezer for 3-4 months. Baked shortbreads can be stored for several days in a dry environment away from light and air.
  • This dough can be used for cut-out biscuits/cookies and tarts.

 

If you want to know why making a round ball of dough is not suggested, read this post!

 

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