Basic Shortbread
This was supposed to be a rather different post. I had heard from a friend about shortbread biscuits made with goat’s milk butter, which seemed like a dream to me. I was already fantasising about sweet combinations, like honey or lavender, as well as savoury ones, with herbs or with cayenne pepper.
Alas, it was not meant to be. My online order was actually for goat’s cheese that looked remarkably similar to a block of butter. Which, I do not mind, as they will make the best crostini later in the week, but I found myself with all ingredients weighed and ready to go, with no goat’s milk butter in sight or the possibility to acquire some.
I did have salted butter on hand however, which is my preferred butter for making shortbread. I find that a bit of salt in any cookie brings it to the next level. If you don’t have salted butter available, add 1/4 tsp salt for the same result or omit the salt altogether if you’re not convinced.
I therefore had to resign myself and just make really good, really basic shortbread. After all, there’s something to be said for perfect shortbread cookies: crisp, buttery, so very moreish. I use a ratio of 1-2-3 sugar-butter-flour, which has proven time and time again to give perfect results. As I had a bit of time on my hands I did decide to dip them in chocolate and sprinkle them with flaky sea salt.
When it comes to shortbread, you can go crazy with the flavourings. I stayed pretty plain with just vanilla, but orange or lemon zest would do wonderfully here, spices like cardamom or cinnamon, or go savoury with parmesan, cayenne pepper, thyme (make sure to omit the sugar in that case).
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Ingredients (makes about 40 small cookies - I like my shortbread cookies on the thin side)
100g sugar
200g salted butter
300g flour
1 tsp pure vanilla extract
100g 60% dark chocolate (optional)
flaky salt - I used Maldon (optional)
Start by making sure your butter is very cold. cut it into cubes and maybe put it in the freezer for a few minutes.
In a food processor add the flour, sugar and butter. Pulse until it resembles breadcrumbs and is starting to come together. Add the vanilla extract. The dough will form. Stop processing.
Tip the mix onto a board and bring it together with your hands. Here’s my secret: I do not roll the dough and cut cookies with cookie cutters for shortbread (or any other cookie, for that matter). Instead, I form a log (in this case two small ones) that I wrap in clingfilm and put in the freezer for 15 minutes, to harden.
Preheat your oven at 180 degrees Celsius, fan.
Line two baking sheets with parchment paper.
When the log of dough is solid, bring it out of the freezer. With a very sharp knife cut thin (0.5 cm) discs of dough. These will be your cookies. I like to pierce them with a fork as I think they look prettier this way.
Place them on the baking sheets with a little space between them, they won’t normally spread too much.
Bake for 8-12 minutes, until light golden brown around the edges. I like my cookies a little toasted so I left them in until a tad darker than usual.
Let them cool completely on a baking rack (I dare you not to try them while waiting).
When ready to dip them, melt chocolate in the microwave for 30 seconds at a time, until almost fully melted. Mix well until it melts completely. You can also melt the chocolate on a double boiler.
Dip each cookie halfway in the chocolate. Sprinkle with a few salt flakes. Place back on the baking sheet and let the chocolate harden.
These will keep well at room temperature in an airtight container for a few days. I personally have never seen them last that long.