Breakfast & Brunch

Classic French Shortbread

Name: Classic French Shortbread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Cuisine: French
Ingredients: 225 g Unsalted butter, softened; 100 g Granulated sugar; 280 g All-purpose flour; 0.25 tsp Salt

40 min12 servingsEasy210 cal

Indulge in the simple elegance of classic shortbread, a buttery, melt-in-your-mouth biscuit perfect for any occasion. Its delicate crumb and rich flavor make it an ideal accompaniment to coffee or tea, bringing a touch of refined simplicity to your breakfast or brunch table. While universally recognized as a Scottish culinary icon, shortbread's straightforward charm and rich butter content have made it a beloved simple biscuit across Europe, including France. It frequently appears on French breakfast and brunch tables, appreciated for its unpretentious quality and ability to perfectly complement a strong coffee or a fragrant tea, embodying the French appreciation for high-quality, unadorned ingredients.

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Ingredients

225 g Unsalted butter, softened
100 g Granulated sugar
280 g All-purpose flour
0.25 tsp Salt

Instructions

1
Preheat your oven to 160°C (325°F) and lightly grease an 8-inch round shortbread pan or line a baking sheet with parchment paper.
2
In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes. You can use an electric mixer or a stand mixer with a paddle attachment.
3
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.
4
Gently press the dough evenly into your prepared shortbread pan or shape it into an 8-inch round on the baking sheet. If using a pan, score the dough into 12 wedges with a knife, but do not cut all the way through.
5
Prick the surface of the dough all over with a fork to prevent it from puffing up during baking. This also creates the classic shortbread appearance.
6
Bake for 20-25 minutes, or until the edges are lightly golden and the shortbread is firm to the touch. It should still be pale in the center.
7
Remove from the oven and, if using a round pan, immediately cut through the pre-scored lines while still warm. If using a baking sheet, cut into desired shapes (fingers or wedges) while still warm.
8
Let the shortbread cool completely in the pan or on the baking sheet before transferring to a wire rack. Dust lightly with extra granulated sugar if desired before serving.

Chef's Tips

•For best results, always use high-quality butter; it's the star ingredient in shortbread. Ensure it's truly softened, not melted, for a perfect creamy texture when mixed.
•Shortbread stores beautifully in an airtight container at room temperature for up to one week, or can be frozen for up to 3 months. Thaw at room temperature before serving.
•If you don't have superfine sugar, you can pulse granulated sugar briefly in a food processor for a finer texture, which contributes to a more delicate crumb. However, granulated sugar works perfectly well.
•Fun Fact: Traditionally, shortbread was a luxury item, only eaten at special occasions like Christmas, Hogmanay (New Year's Eve), and weddings, due to the high cost of butter.