Description
Bien Cuit Shortbread is a rich, buttery cookie that is slow-baked to achieve a crisp, golden finish with a tender, flaky texture inside. This classic French-inspired shortbread recipe requires chilling the dough overnight and baking at a low temperature, resulting in a beautifully caramelized and delectably crumbly treat perfect for any occasion.
Ingredients
Units
Scale
Shortbread Dough
- 302 grams unsalted butter, cold and cubed
- 93 grams confectioners' sugar
- 3.5 grams kosher salt
- 302 grams all-purpose flour
Topping
- 1/8 cup regular or raw sugar, for sprinkling
Instructions
- Prepare the Butter: Cut the cold unsalted butter into cubes and then leave it at room temperature to temper slightly, making it easier to mix into the dough later.
- Combine Dry Ingredients: In a mixer fitted with a paddle attachment, combine the confectioners’ sugar, kosher salt, and all-purpose flour. Mix briefly for a few seconds until the dry ingredients are evenly blended.
- Mix in Butter: Add the cubed butter to the mixer and blend on low speed. Initially, the mixture will appear flaky and crumbly, but continue mixing until the dough forms a smooth, cohesive ball with the butter fully incorporated.
- Chill the Dough: Transfer the dough into a 13×9-inch lined baking sheet or dish. Spread it evenly to fill all corners. Cover the surface tightly with plastic wrap and refrigerate the dough overnight to allow flavors to develop and the texture to firm up.
- Preheat Oven and Dock Dough: The next day, preheat your oven to 300°F (149°C). Using a fork, dock the chilled dough every inch or so to prevent puffing during baking.
- Bake the Shortbread: Place the baking sheet in the oven and bake the shortbread for 60 to 75 minutes, or until the surface becomes a beautiful golden brown and fragrant.
- Cool and Slice: Remove the pan from the oven and allow the shortbread to cool for 5 minutes. Turn out the shortbread onto a cutting board and slice into 4-inch by ¾-inch strips. Sprinkle the top generously with raw or regular sugar.
- Final Cooling: Transfer the sugar-topped slices to a wire rack to cool completely. Store the cooled shortbread in airtight containers to maintain crispness and freshness.
Notes
- Chilling the dough overnight is essential for texture development and flavor enhancement.
- Docking the dough prevents it from puffing up unevenly during baking.
- Using unsalted butter allows you full control over the saltiness of the shortbread.
- Sprinkling raw sugar on top adds a pleasant crunch and subtle sweetness.
- Store shortbread in an airtight container at room temperature for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 3g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 20mg
