📝 About This Recipe
Tracing its lineage back to the 12th century and perfected in the kitchens of Mary, Queen of Scots, this shortbread is the pinnacle of buttery indulgence. Its beauty lies in its 'short' crumb—a delicate, sandy texture achieved through a high ratio of fat to flour and the absence of leavening. This recipe delivers a melt-in-the-mouth experience with a subtle crunch, balanced by a touch of sea salt and the aromatic depth of high-quality vanilla.
🥗 Ingredients
The Flour Base
- 2 cups All-purpose flour (sifted)
- 1/2 cup Rice flour (provides the signature crisp crunch)
- 2 tablespoons Cornstarch (ensures a delicate, tender crumb)
The Creaming Mixture
- 1 cup European-style unsalted butter (softened to room temperature, minimum 82% fat)
- 3/4 cup Superfine (caster) sugar (plus extra for sprinkling)
- 1 teaspoon Vanilla bean paste (or seeds from half a vanilla bean)
- 1/2 teaspoon Fine sea salt (to balance the sweetness)
Finishing Touches
- 1 tablespoon Granulated sugar (for a sparkling topping)
- 1 pinch Flaky sea salt (optional garnish)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). This low temperature is crucial for drying out the shortbread without browning it too deeply.
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2
Lightly grease a 9-inch round springform pan or a tart pan with a removable bottom. Line the base with parchment paper for easy removal.
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3
In a medium bowl, whisk together the all-purpose flour, rice flour, cornstarch, and fine sea salt until perfectly aerated and combined.
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4
In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and superfine sugar on medium speed for about 3-4 minutes until pale and fluffy.
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5
Add the vanilla bean paste to the butter mixture and beat for another 30 seconds to distribute the flavor evenly.
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6
Turn the mixer to the lowest setting and gradually add the dry flour mixture. Mix just until the dough begins to clump together and no dry streaks remain; do not overwork.
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7
Transfer the crumbly dough into your prepared pan. Using the back of a large spoon or a flat-bottomed measuring cup, press the dough firmly and evenly into the bottom of the pan.
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8
Smooth the surface as much as possible. Use a fork to prick holes (docking) all over the surface in a decorative pattern; this allows steam to escape and prevents bubbling.
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9
Using a sharp knife, lightly score the surface of the dough into 16 or 20 wedges, being careful not to cut all the way through to the bottom.
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10
Bake in the center of the oven for 45-50 minutes. The shortbread should be firm to the touch and a very pale golden color—never dark brown.
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11
Remove from the oven and immediately sprinkle the surface with the extra tablespoon of granulated sugar while still hot.
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12
While the shortbread is still warm and soft, use a sharp knife to cut through the pre-scored lines to the bottom of the pan.
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13
Allow the shortbread to cool completely in the pan. It will firm up and become crisp as it cools. Once cold, remove from the pan and separate the wedges.
💡 Chef's Tips
Always use the highest quality butter available, as it is the primary flavor profile of this pastry. Rice flour is the secret to the 'crunch'; if you don't have it, you can pulse dry rice in a high-speed blender until it's a fine powder. Avoid over-mixing once the flour is added, as this develops gluten and will make the shortbread tough rather than crumbly. If your kitchen is very warm, chill the pressed dough in the pan for 15 minutes before baking to ensure it holds its shape. Store in an airtight tin for up to two weeks; the flavor actually improves after a day or two.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Earl Grey tea or a strong Highland malt whisky. Pair with fresh macerated strawberries and a dollop of clotted cream for a decadent dessert. Dip half of each wedge into melted dark chocolate and sprinkle with dried rose petals for a modern twist. Enjoy as a simple accompaniment to a creamy lemon posset or vanilla bean panna cotta.