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Baking & dessert

Shortbread

Makes 16 fingers.

Recipe bywjf.morris
BakingNon-sourdough
To edit this recipe to your preferences, add it to your recipe book first.
Total time2 hr 18 min
DifficultyModerate
Community ratingNew recipe
Whole recipe24.3g protein
Photograph of Shortbread
OK
Structure checkedAdaptive recipe data
Serves
16

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Read, weigh and prepare

    5 minHands-on

    Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

  2. 02

    Mix shortbread

    4 minHands-on

    Beat dough butter and dough sugar just until smooth, about 1 minute. Stir in flour, cornflour and salt and gather gently without whipping or heavy kneading.

  3. 03

    Press and score

    5 minHands-on

    Line the tin, press in evenly, score fingers according to yield and prick with a fork.

  4. 04

    Start heating the oven

    1 minHands-on

    Heat the oven to 140°C fan.

  5. 05

    Allow the oven to heat

    14 minHands-off · check as directed

    Allow about 15 minutes of heating in total and check that the oven has reached 140°C fan.

  6. 06

    Chill

    20 minHands-off · check as directed

    Chill dough for 20 minutes while the oven heats.

  7. 07

    Load the prepared bake

    2 minHands-on

    Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

  8. 08

    Bake shortbread

    35 minHands-off · check as directed

    Bake at 160°C conventional / 140°C fan for 30–40 minutes until edges are pale golden and the centre looks dry and set. Keep fairly pale.

  9. 09

    Take out of the oven

    1 minHands-on

    Take the bake out of the oven and set it on a heatproof surface.

  10. 10

    Recut warm

    3 minHands-on

    Sprinkle with finishing sugar and recut the scored lines while warm.

  11. 11

    Cool

    60 minHands-off · check as directed

    Cool completely in the tin before lifting; hot shortbread is fragile.

  12. 12

    Lift out

    2 minHands-on

    Lift out and separate along the cuts.

Equipment check

2 items required

  • 20 cm square tin
  • fork

Check the listed equipment and capacity before you start.

Recipe diagnostics

Checked before you cook.

Structurally checked

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