Ingredients:

  • 2 cups (250g) All-Purpose Flour, spooned and leveled
  • 1/2 cup (100g) Granulated Sugar (Caster sugar preferred)
  • 1/4 teaspoon Fine Sea Salt
  • 1 cup (225g) Unsalted Butter, cold and cut into 1-inch cubes

Instructions:

  1. Preheat oven to 325°F (160°C fan/175°C conventional). Line an 8x8 inch (20cm x 20cm) square baking pan with parchment paper, ensuring an overhang for later removal.
  2. In the bowl of a stand mixer, briefly whisk together the flour, sugar, and salt to ensure even distribution.
  3. Add the cold, cubed butter to the dry ingredients. Mix on low speed, or use your fingertips (the rubbing in method), until the mixture resembles coarse breadcrumbs. Stop mixing before it forms a uniform mass.
  4. Increase the mixer speed to medium-low (or continue mixing vigorously by hand) until the dough just comes together into a cohesive ball. Do not overmix.
  5. Transfer the dough to the prepared tin. Press it firmly and evenly across the bottom, making sure the corners are well-filled. Prick the entire surface liberally with a fork (docking).
  6. Chill the dough in the refrigerator for at least 45 minutes to ensure the butter remains cold.
  7. Remove the chilled dough from the fridge. Using a sharp knife, lightly score the dough into your desired shapes (fingers or squares).
  8. Bake for 18–22 minutes. The shortbread should be pale golden around the edges but still light in the centre.
  9. Immediately upon removing from the oven, trim the edges if necessary and firmly re-cut along the scored lines while the shortbread is hot and pliable.
  10. Let the shortbread cool completely in the pan before lifting out using the parchment overhang to slice cleanly.