Ingredients:

  • 1 cup (227g) cold unsalted butter, cubed
  • 1/2 cup (100g) granulated sugar (superfine preferred)
  • 2 1/4 cups (280g) sifted all-purpose flour
  • 1/4 teaspoon fine sea salt (optional)

Instructions:

  1. Preheat oven to 325°F (160°C). Line an 8x8 inch (20cm square) baking pan with parchment paper, ensuring an overhang remains.
  2. In a large bowl, beat the cold, cubed butter and sugar together on medium-low speed until just combined and slightly creamy. Do not overbeat.
  3. Gradually add the sifted flour and salt to the butter mixture. Mix on the lowest speed or use a wooden spoon until the mixture resembles coarse, damp sand. Stop mixing the instant no dry flour is visible.
  4. Dump the dough into the prepared pan. Press firmly and evenly into the base using the bottom of a measuring cup or your knuckles. Ensure the edges are crisp.
  5. Prick the entire surface liberally with a fork (docking). Chill the dough in the refrigerator for a minimum of 45 minutes.
  6. Before baking, use a sharp knife to score the shortbread into desired fingers or squares.
  7. Bake for 18–22 minutes. The shortbread should be set and just barely golden at the edges; the center should remain pale.
  8. Immediately upon removing from the oven, re-cut along the scored lines while still hot. Let cool completely in the pan before lifting out using the parchment overhang.