Oh, I absolutely love sharing this Bien Cuit Shortbread Recipe with you because it’s the kind of treat that feels like a small slice of buttery heaven. What makes this shortbread stand apart is its perfectly baked, golden crust combined with a tender, crumbly inside—you get that wonderful contrast from baking it low and slow. You’ll find that this recipe isn’t just about ingredients; it’s about taking your time and letting the dough rest overnight, which turns a simple cookie into something truly memorable.
When I first tried this Bien Cuit Shortbread Recipe, I was amazed at how forgiving and straightforward it was. Even if you’re not a seasoned baker, the dough is easy to bring together, and the slow bake means you can’t rush perfection. It’s the ideal recipe for a relaxing weekend kitchen session or when you want to impress friends with a delicate, buttery cookie that’s not too sweet but full of rich flavor.
Why You’ll Love This Recipe
- Buttery and Tender Texture: The cold butter method and slow baking ensure every bite melts in your mouth.
- Simple Ingredients: You likely already have everything in your pantry for this classic shortbread.
- Make Ahead Friendly: Dough chills overnight for a convenient bake-the-next-day treat.
- Beautiful Golden Finish: The low oven temp means a gorgeous bake and the perfect crunch.
Ingredients You’ll Need
Every ingredient in the Bien Cuit Shortbread Recipe works in harmony to create that delicate crumb and buttery flavor. I always recommend using unsalted butter so you control the saltiness perfectly, and a good quality confectioners’ sugar helps the dough come together smoothly.
- Unsalted butter: Cold and cubed butter is essential; it controls the dough’s texture and richness.
- Confectioners’ sugar: Also called powdered sugar, it blends more easily than granulated and keeps crumbs tender.
- Kosher salt: Just a pinch to balance the sweetness and enhance the buttery flavor.
- All-purpose flour: The backbone of the dough — dependable and creates that classic shortbread crumb.
- Regular or raw sugar: For sprinkling on top, adding a subtle crunch and a touch of sparkle after baking.
Variations
I like to keep this shortbread classic most of the time, but once in a while, I add little personal twists to surprise my family and guests. Don’t hesitate to experiment—this dough is very versatile and forgiving.
- Lemon zest or vanilla extract: I once added a teaspoon of vanilla and some finely grated lemon zest to the dough and it brought a bright, fresh flavor that was just delightful.
- Nutty additions: Try finely ground almonds or hazelnuts mixed into the flour for extra texture and richness.
- Gluten-free flour blend: Swap in a gluten-free, all-purpose flour blend if you prefer a gluten-free treat—just be mindful the texture will be slightly different.
- Chocolate dip: After baking, dip half the shortbread sticks in melted dark chocolate for a decadent finish my kids adore.
How to Make Bien Cuit Shortbread Recipe
Step 1: Prepping Butter & Baking Pan
Start by cutting your cold butter into cubes and then set it out to temper while you prepare your baking sheet. I like to line a 13×9-inch baking dish with parchment paper so the shortbread lifts out perfectly after baking without any sticking. Getting this step right saves a lot of hassle later!
Step 2: Mixing the Dry Ingredients
Pop the confectioners’ sugar, salt, and flour into your mixer fitted with a paddle attachment, and blend them just for a few seconds. This makes sure everything is evenly distributed before adding butter, which helps the dough come together beautifully. I like to keep an eye here to avoid overmixing dry ingredients.
Step 3: Bringing the Dough Together
Add those cubed butter pieces and mix on low speed. At first, the dough will look flaky and somewhat dry—don’t worry, keep mixing patiently. It’s a bit like magic; after a minute or two, it all comes together into a smooth, cohesive dough. This step took me a bit of trial and error before I trusted the process.
Step 4: Chilling Overnight
Transfer the dough into your prepared pan, spread evenly right to the edges, then cover with plastic wrap and pop it in the fridge overnight. This chilling stage is where the flavors meld and the dough firms up, making it easier to cut and bake perfectly. I never skip this because it truly changes the shortbread’s texture.
Step 5: Baking Low and Slow
Next day, preheat your oven to 300°F (about 150°C). Dock the dough with a fork every inch to prevent bubbling and help it bake evenly. Bake the shortbread for 60-75 minutes until it’s a lovely golden brown. Keep an eye during the last 15 minutes so it doesn’t over-brown; the color is your best indicator of doneness here.
Step 6: Cooling and Finishing Touches
Once baked, let the shortbread cool in the pan for 5 minutes. Then carefully turn it onto a cutting board and slice into 4-inch by ¾-inch pieces. Sprinkle the top with raw sugar for a fun bit of crunch and sweetness, and transfer the pieces to a cooling rack to cool completely. This final step gives the shortbread that delightful finish your family will go crazy for.
Pro Tips for Making Bien Cuit Shortbread Recipe
- Butter Temperature: Keep butter cold until mixing, but let it temper just slightly—that balance is key for the crumbly texture.
- Don’t Rush Chilling: I learned that overnight chilling helps the dough stabilize and prevents spreading during baking.
- Low Oven Temperature: Baking at 300°F lets the shortbread cook evenly without browning too fast.
- Fork Docking Matters: Docking every inch prevents bubbles and keeps your shortbread perfectly flat and even.
How to Serve Bien Cuit Shortbread Recipe
Garnishes
I usually sprinkle raw sugar on top right after baking for a little sparkle and crunch, but I’ve also drizzled melted dark chocolate for a special touch. Fresh berries or a pinch of flaky sea salt can elevate the flavor and make the presentation shine when sharing with guests.
Side Dishes
Bien Cuit Shortbread pairs beautifully with a hot cup of tea or freshly brewed coffee, especially lighter roasts or floral teas that complement its buttery flavor. Sometimes I serve it alongside fruit compote or a small scoop of vanilla bean ice cream for a delightful dessert pairing.
Creative Ways to Present
For holiday gatherings, I arrange these shortbread fingers in glass jars tied with ribbon or stacked in pretty tins lined with parchment paper. Another fun idea I tried was layering them with jam and whipped cream mini cakes for a composed dessert that definitely surprised my family!
Make Ahead and Storage
Storing Leftovers
I keep my shortbread stored in airtight containers at room temperature, separated by parchment layers to avoid sticking. This way, it stays fresh and crisp for up to a week, perfect for baking in advance for parties or snack cravings.
Freezing
I’ve frozen both the dough and baked shortbread successfully. For dough, freeze it wrapped tightly in plastic wrap and foil, then thaw overnight before baking. For baked cookies, freeze in a sealed bag and thaw at room temperature to maintain that fresh-baked taste and texture.
Reheating
If you want to enjoy shortbread warm after storage, a quick reheat in a 300°F oven for about 5 minutes does wonders to bring back its crispness without drying it out. Avoid microwaving as it tends to soften the crunchy edges.
FAQs
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Can I use salted butter for the Bien Cuit Shortbread Recipe?
You can, but I recommend reducing or omitting additional salt in the recipe because salted butter adds extra saltiness that can throw off the balance. Using unsalted butter gives you more control over the final flavor.
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Why does the dough look crumbly at first?
When you start mixing, the butter is still cold and the flour and sugar are dry, so the dough looks flaky and rough. If you keep mixing, the butter softens slightly and the dough will come together in a smooth mass—patience is key!
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How important is the overnight chilling?
Very important! Chilling firms up the dough, allowing those flaky layers to develop properly and preventing the shortbread from spreading too much in the oven. It also enhances flavor and texture.
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Can I bake this shortbread in a different pan size?
You can adjust the baking time if you use a different-sized pan, but I suggest sticking as close as possible to a 13×9-inch pan for even baking. If you go smaller, the shortbread will be thicker and need longer baking; bigger pans yield thinner pieces that bake faster.
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What’s the best way to cut the shortbread after baking?
Let the shortbread cool for about 5 minutes in the pan to firm up but still be warm to slice easily. Use a sharp knife and gentle pressure for clean cuts. Avoid cutting when it’s too hot or too cold to prevent crumbling.
Final Thoughts
This Bien Cuit Shortbread Recipe is truly one of those gems I keep coming back to whenever I want a comforting, buttery treat. It feels like a rewarding, almost meditative baking project that fills your kitchen with that incredible aroma only butter and sugar can create. You’re going to love the tender crumb and golden finish as much as I do, and I promise, once you try it, it’ll become a staple in your baking routine. So go ahead, gather your ingredients, and enjoy every step—you’ll be so proud when you pull that perfect shortbread from the oven.
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Bien Cuit Shortbread Recipe
- Prep Time: 10 hours 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 11 hours 35 minutes
- Yield: 3 dozen cookies
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Bien Cuit Shortbread is a rich, buttery cookie recipe perfected by slow baking at a low temperature to achieve a tender, crumbly texture with a golden-brown finish. This classic French-inspired shortbread combines simple ingredients like butter, confectioners’ sugar, and flour to create irresistible cookies perfect for any occasion.
Ingredients
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 butter and pan: Cut the cold butter into cubes and leave it at room temperature to temper slightly. Line a 13×9-inch baking sheet or baking dish with parchment paper to prevent sticking.
- Combine dry ingredients: In a mixer fitted with a paddle attachment, combine the confectioners’ sugar, kosher salt, and all-purpose flour by mixing for a few seconds until evenly blended.
- Form dough: Add the cubed butter to the dry mix and blend on low speed. Initially, the dough will appear flaky and dry; continue mixing patiently until it fully comes together into a smooth dough with the butter fully incorporated.
- Chill the dough: Transfer the dough to the prepared baking sheet or dish, spreading it evenly to the corners. Cover tightly with plastic wrap and chill in the refrigerator overnight to firm up.
- Bake the shortbread: Preheat the oven to 300°F (150°C). Using a fork, dock the dough every inch or so to allow steam to escape and prevent puffing. Bake for 60 to 75 minutes, or until the shortbread turns a golden brown color.
- Cool and slice: Remove the pan from the oven and let it cool for 5 minutes. Carefully turn the shortbread out onto a cutting board and slice into 4-inch by ¾-inch bars. Sprinkle the top with raw sugar for added texture and sweetness.
- Final cooling and storage: Transfer the slices to a wire rack to cool completely. Once cooled, store the shortbread in airtight containers to maintain freshness.
Notes
- Tempering the butter by letting it soften slightly before mixing helps the dough come together smoothly without melting the butter.
- Docking the dough before baking is crucial to prevent bubbling and ensure even baking.
- Chilling the dough overnight intensifies flavor and improves texture.
- Use parchment paper to prevent sticking and ease removal from the pan.
- Bake at a low temperature for a longer time to develop a tender, crumbly texture without over-browning.
Nutrition
- Serving Size: 1 cookie (approx. 25g)
- Calories: 130
- Sugar: 4g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 5.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.3g
- Protein: 1.2g
- Cholesterol: 25mg
