Shortbread, 10 Ways
This shortbread was served at the Discover… Tea 101, January 2024. The shortbread served was the nut version with the addition of a teaspoon of ground-dried rosemary.
Shortbread, 10 Ways
Original Recipe from NYTimes cooking
Ingredients
- 2 cups all-purpose flour 250 grams
- â…” cup granulated sugar 150 grams
- ¾ tsp fine sea salt
- 1 cup cold unsalted butter 2 sticks, cut into 1-inch chunks
Instructions
- Heat oven to 325 degrees. Pulse together flour, sugar and salt in a food processor. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don’t overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
- Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.
Notes
Here are nine variations for the master shortbread recipe above.
Scottish Shortbread: Use 1½ cups all-purpose flour and ½ cup white rice flour.
Tender Shortbread: Substitute confectioners’ sugar for the granulated sugar, and â…“ cup cornstarch for â…“ cup of flour.
Vanilla Bean Shortbread: Split a vanilla bean in half lengthwise and use the back of a knife to scrape out the pulp. Pulse the pulp into the flour-sugar mixture before adding butter. Or add up to 1 teaspoon vanilla extract with the butter.
Citrus Shortbread: Add 1 to 1½ teaspoons finely grated lemon, lime or orange zest with the flour. Add up to 1 teaspoon orange blossom water with the butter if desired. These are classic with poppy seeds.
Nut Shortbread: Grind ½ cup toasted nuts in the food processor with the flour before combining with remaining ingredients.
Spice or Seed Shortbread: Add up to 1 teaspoon spices, like ground cinnamon, ginger, nutmeg or cardamom, or seeds like caraway or anise. Or add up to 3 tablespoons poppy or sesame seeds.
Brown or Maple Sugar Shortbread: Substitute â…“ cup light or dark brown sugar or maple sugar for the granulated. This yields a slightly softer shortbread.
Cornmeal or Whole Wheat Shortbread: Substitute up to ½ cup cornmeal or whole wheat flour for ½ cup of all-purpose flour. Season with spices, seeds, citrus or rosemary if desired.
Buckwheat Shortbread: Substitute up to â…“ cup buckwheat flour for â…“ cup of all-purpose flour.
Â
