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
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 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
