I absolutely love sharing this Bien Cuit Shortbread Recipe with you because it’s one of those simple yet ridiculously satisfying treats that feel so special. When I first tried this recipe, I was amazed at how the slow bake at a low temperature gives the shortbread that perfect golden color and deeply buttery flavor. It feels fancy but is honestly easy enough for a relaxing weekend baking session.
You’ll find that this recipe works well when you want classic shortbread with a twist — that unmistakable rich crunch and just a touch of caramelization. It’s ideal for gifting, tea time, or just whenever you want a buttery cookie that practically melts in your mouth. Trust me, once you try this Bien Cuit Shortbread Recipe, you’ll keep coming back to it as a go-to.
Why You’ll Love This Recipe
- Deep, buttery flavor: The low and slow bake brings out a caramelized richness unique to this shortbread.
- Simple ingredients: You don’t need anything fancy—just good butter, flour, sugar, and salt.
- Great make-ahead option: The dough chills overnight, which makes prep super easy and the flavor better.
- Perfect texture: Crispy edges with a tender, crumbly middle that everyone raves about.
Ingredients You’ll Need
Every ingredient here plays a role in crafting the tender, crumbly, and buttery magic of this shortbread. Using quality butter and sifting your flour makes a noticeable difference, so don’t skip those little details.
- Unsalted butter: Using unsalted butter lets you control the saltiness, and room temperature helps it mix smoothly.
- Confectioners’ sugar: This fine sugar blends effortlessly, giving the dough a delicate sweetness and smooth texture.
- Kosher salt: A pinch balances the sweetness perfectly and enhances flavor.
- All-purpose flour: Provides structure and the classic shortbread crumb you’re after.
- Regular or raw sugar (for sprinkling): Adds a subtle crunch and a hint of sparkle on top after baking.
Variations
One of the things I love most about the Bien Cuit Shortbread Recipe is how easy it is to make your own by adding flavors or switching things up. You can personalize it to fit the season or your taste — it’s a wonderful base for creativity.
- Herbed Shortbread: I’ve added finely chopped rosemary or thyme before, and it turns out surprisingly delicious for a savory twist.
- Chocolate-Dipped: After baking, dip half the shortbread lengths in melted dark chocolate — my family goes crazy for this combo.
- Gluten-free option: Substitute all-purpose flour with a gluten-free blend, but note it may change the texture slightly.
- Citrus zest addition: Adding lemon or orange zest to the dough brightens the flavor, perfect for spring or summer.
How to Make Bien Cuit Shortbread Recipe
Step 1: Prep the Butter and Your Pan
Start by cutting your cold butter into cubes. This helps it temper a bit when it sits at room temperature for a short while, making it easier to mix without melting it entirely. Meanwhile, line a 13×9-inch baking pan with parchment paper — this ensures your shortbread lifts out cleanly once baked.
Step 2: Mix Dry Ingredients
In your mixer fitted with a paddle attachment, combine the confectioners’ sugar, kosher salt, and all-purpose flour. Give it a quick whirl just to evenly distribute everything — no need to overdo it here! This step helps your shortbread bake evenly without any lumps or salt pockets.
Step 3: Incorporate the Butter
Add the cubed butter to your flour mixture and mix on low speed. I’ve learned to be patient here because at first your dough looks flaky and crumbly — don’t worry, just keep mixing and it’ll come together into a smooth dough. If you rush this, you might miss the window where the butter is perfectly blended but still cold enough to keep that tender crumb.
Step 4: Chill the Dough Overnight
Transfer the dough to your lined baking pan, spreading it evenly to all corners. Cover it tightly with plastic wrap and pop it in the fridge overnight. This resting time lets the flavors meld and the dough firm up, which is key to achieving that crisp, crumbly texture.
Step 5: Bake Slowly and Dock
Preheat your oven to 300°F (about 150°C). Before baking, use a fork to dock the dough every inch or so — this prevents bubbling and helps the shortbread cook evenly. Bake for about 60-75 minutes or until the edges are beautifully golden brown. The slow bake is what sets this recipe apart and brings that unmistakable Bien Cuit flavor.
Step 6: Cool, Slice, and Sugar
Once out of the oven, let the shortbread sit for about 5 minutes in the pan before turning it out onto a cutting board. Slice it into 4-inch by ¾-inch long pieces — this size keeps the perfect bite. Don’t forget to sprinkle the top with a little raw sugar for extra crunch and a pretty finish before transferring the slices to a wire rack to cool completely.
Pro Tips for Making Bien Cuit Shortbread Recipe
- Don’t rush the dough mixing: I discovered that letting the dough mix slowly helps butter integrate without melting, giving the best crumb texture.
- Use a low oven temperature: Baking at 300°F instead of higher temps lets the shortbread brown evenly and develop that rich flavor.
- Chill overnight: This is key—tempting as it may be, the dough is more flavorful and easier to slice when cold.
- Dock well: Don’t skip pricking the dough with a fork, or your shortbread could get holes or bubbles as it bakes.
How to Serve Bien Cuit Shortbread Recipe
Garnishes
I like to finish my Bien Cuit Shortbread with a light sprinkle of coarse raw sugar or even a dust of finely grated lemon zest right after baking. Both add a little sparkle and fresh pop that pairs beautifully with the rich butter. Sometimes, I add a pinch of flaky sea salt on top for contrast — it just takes the flavor up a notch.
Side Dishes
Serve your shortbread with a cup of strong black tea or coffee for the perfect afternoon treat. For festive occasions, I often pair it with fresh berries or a small dollop of whipped cream on the side to balance the richness. It’s also great alongside ice cream for a quick dessert upgrade.
Creative Ways to Present
I’ve found that cutting the shortbread into bite-sized fingers and arranging them in a linen-lined basket with some ribbon makes a charming gift or party snack. For holidays, dusting with powdered sugar or dipping ends in chocolate not only tastes amazing but adds a pretty finishing touch. You could even stack layered shortbread with jam for a fun twist on the classic.
Make Ahead and Storage
Storing Leftovers
I store leftover Bien Cuit Shortbread in an airtight container at room temperature, and it usually stays fresh and crisp for up to a week. I learned that keeping it sealed well prevents it from drying out and keeps that satisfying snap when you bite into it.
Freezing
This recipe freezes beautifully, which I love for making ahead. I wrap the shortbread tightly in plastic wrap and then place it in a freezer bag. When I’m ready to enjoy, I thaw it overnight in the fridge — the texture remains just as buttery and flaky as fresh.
Reheating
If your shortbread loses a bit of crispness, I pop it in a low oven (around 275°F) for 5-7 minutes to refresh it. This quick reheat revives the texture and brings back that fresh-out-of-the-oven flavor without drying it out.
FAQs
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Can I use salted butter instead of unsalted for this Bien Cuit Shortbread Recipe?
You can, but I recommend cutting back on the added kosher salt slightly to prevent the shortbread from becoming too salty. Unsalted butter gives you full control over the salt level, which is important for balance in this buttery cookie.
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Why do I need to chill the dough overnight?
Chilling overnight lets the butter firm back up, which helps the dough hold together and prevents spreading during baking. It also deepens the flavor and improves texture, resulting in that tender but crisp shortbread everyone loves.
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What does “bien cuit” mean for the shortbread?
“Bien cuit” translates from French as “well-cooked” or “well-baked.” This method involves baking the shortbread at a lower temperature for longer to achieve an evenly golden, deeply flavorful cookie with a slightly caramelized crust.
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How should I store the shortbread to keep it fresh?
Store it in an airtight container at room temperature for up to a week. If you want longer shelf life, wrap tightly and freeze it — it defrosts well and keeps that perfect crumb.
Final Thoughts
This Bien Cuit Shortbread Recipe has become such a cozy staple in my kitchen because it’s effortlessly delicious and brings so much joy, whether for a quiet afternoon treat or to impress guests. I truly hope you give it a try and find it as rewarding as I do — it’s a recipe that feels like a warm hug, buttery and just right every single time.
Print
Bien Cuit Shortbread Recipe
- Prep Time: 10 hours 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 11 hours 35 minutes
- Yield: 36 cookies (3 dozen)
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Bien Cuit Shortbread is a classic French-style buttery cookie known for its rich, flaky texture and slightly caramelized flavor. Made with simple ingredients like butter, flour, sugar, and salt, this recipe requires chilling and slow baking to create tender yet crisp shortbread bars 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 let it temper slightly at room temperature. Line a 13×9-inch baking sheet or baking dish with parchment paper.
- Mix Dry Ingredients: In a stand mixer fitted with a paddle attachment, combine the confectioners’ sugar, kosher salt, and all-purpose flour. Mix briefly to evenly distribute the dry ingredients.
- Add Butter and 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 until it forms a smooth dough with the butter fully incorporated.
- Chill the Dough: Transfer the dough into the prepared baking sheet or dish, spreading it evenly to the corners. Cover tightly with plastic wrap and refrigerate overnight to chill and firm up.
- Dock and Bake: Preheat the oven to 300°F (150°C). Remove dough from the fridge and use a fork to dock (prick) the surface every inch to prevent bubbling. Bake for 60-75 minutes, or until the shortbread turns golden brown with a slightly caramelized crust.
- Cool and Slice: Let the baked shortbread cool in the pan for 5 minutes. Carefully transfer it onto a cutting board and slice into 4-inch long by ¾-inch wide bars. Sprinkle the tops with regular or raw sugar.
- Final Cooling and Storage: Place the sliced shortbread on a wire rack to cool completely. Once cooled, store the shortbread in an airtight container to maintain freshness.
Notes
- Tempering the butter allows for better incorporation without melting it completely, which is essential for flaky texture.
- Chilling overnight helps the shortbread hold its shape and develop flavor.
- Docking with a fork prevents air bubbles from forming during baking.
- The low baking temperature and slow bake time ensure the shortbread cooks evenly and develops a rich golden color without burning.
- Storing shortbread in an airtight container preserves its crisp texture for up to a week.
- For added flavor, try sprinkling a pinch of fleur de sel or cinnamon sugar before baking.
Nutrition
- Serving Size: 1 cookie (approx. 28 grams)
- Calories: 140
- Sugar: 5 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 5.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 25 mg
