Directions
- 1Preheat the oven to 325°F (160°C).
- 2Fork the softened butter in a bowl until soft.
- 3Add salt to the butter.
- 4Add sugar to the butter and salt mixture.
- 5Fork the butter, salt, and sugar mixture some more.
- 6Add good vanilla extract to the mixture.
- 7Fork the vanilla into the mixture.
- 8Add AP flour to the mixture.
- 9Fork the mixture until there are no visible ribbons of flour and it has a pebbly, dry look.
- 10Add the mixture to a 9-inch (or 8-inch) square pan.
- 11Spread the butter pebbles evenly throughout the pan using a bench scraper.
- 12Flatten the mixture in the pan with the bench scraper until it's flat.
- 13Bake in the oven for 37 minutes (adjust as needed for your oven, typically 35-39 minutes).
- 14Sprinkle sugar on top of the shortbread right after taking it out of the oven.
- 15Let the shortbread cool for a few minutes.
- 16Cut the shortbread into cookies while they are still a little warm, using the bench scraper.
- 17Remove the seam of the shortbread as a 'chef's tax'.
Ingredients
- 1 cup softened butter
- 1 teaspoon salt
- 2 thirds cup sugar
- 1.5 teaspoon good vanilla extract
- 2 cups AP flour
Equipment
ovenbowlsquare panbench scraperfork
Tips
- If you forget to take your butter out of the fridge, melt a little bit and mix it with the cold butter to get the right consistency.
- Use good vanilla extract for a significant difference in taste.
- Cut the shortbread while it's still a little warm.
- You can eyeball the cuts or measure for perfect shortbread cookies.
- These are the Ted Lasso biscuits, an Alexandra Stafford recipe.
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