Description
Bien Cuit Shortbread is a classic French-inspired buttery cookie with a tender, crumbly texture and a perfectly golden brown finish. This recipe involves tempering cold butter, mixing it with confectioners’ sugar, salt, and flour, chilling the dough overnight, and then baking it slowly to develop rich flavors and a crisp edge. Sprinkled with raw sugar before serving, these shortbread cookies offer both a delicate sweetness and satisfying crunch.
Ingredients
Units
Scale
Shortbread Dough
- 302 grams unsalted butter, cold, 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: Cut the cold butter into cubes and set aside at room temperature to temper slightly, which will make it easier to incorporate into the dough.
- Combine Dry Ingredients: In a mixer fitted with a paddle attachment, mix the confectioners’ sugar, kosher salt, and all-purpose flour for a few seconds until they are fully combined.
- Make Dough: Add the cubed butter to the dry mix and stir on low speed. Initially, the mixture will appear flaky and dry, but continue mixing until it transforms into a smooth, fully incorporated dough.
- Chill Dough: Transfer the dough to a lined 13×9-inch baking sheet or dish and spread it evenly to the edges. Cover with plastic wrap and refrigerate overnight to let the dough firm up and flavors develop.
- Preheat Oven and Dock Dough: The next day, preheat the oven to 300°F (150°C). Use a fork to prick the dough every inch or so to prevent bubbling and allow even baking.
- Bake: Bake the dough in the oven for 60 to 75 minutes, or until the shortbread turns golden brown and develops a crisp edge.
- Cool and Slice: Remove the shortbread from the oven and let it cool for 5 minutes. Turn it out onto a cutting board and slice into 4-inch by ¾-inch strips.
- Add Sugar and Final Cool: Sprinkle the cut shortbread with raw or regular sugar, then transfer to a wire rack to cool completely before storing.
- Store: Keep the cooled shortbread in airtight containers to maintain freshness for several days.
Notes
- Chilling the dough overnight is essential to develop flavor and achieve the ideal texture.
- Pricking the dough with a fork helps prevent air bubbles and ensures even baking.
- The lower baking temperature and long bake time create a tender yet crisp shortbread.
- Use good quality unsalted butter for the best flavor.
- Store cookies in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 cookie (approx. 20 grams)
- Calories: 110
- Sugar: 4 grams
- Sodium: 60 mg
- Fat: 8 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 10 grams
- Fiber: 0.3 grams
- Protein: 1 gram
- Cholesterol: 20 mg
