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
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 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
