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  RECIPE TITLE "Shortbread" recipe excerpted from Fat: An Appreciation of a Misunderstood Ingredient, With Recipes
Copyright © by Jennifer Mclagan

yields Makes 1 round (about 12 wedges)time---difficultyeasy

My grandmother emigrated from Scotland to Australia when she was eighteen. I’d love to say that she carried this recipe with her to pass on to the future generations on the other side of the world, but, no, we bought our shortbread (it was, however, imported from Scotland). My favorite shortbread is soft and almost crumbly, and that is what this recipe gives you. I have a collection of shortbread molds, but because I bake shortbread only once or twice a year, they don’t get enough use to work properly, and my shortbread always sticks. By baking the shortbread in a flan tin, however, I get a nice fluted edge, and it comes out in one piece. Instead of sprinkling the shortbread with sugar, try a little fleur de sel instead. The salt highlights the buttery flavor.


1 cup / 8 ounces / 225 g cold unsalted butter, diced, plus 1 teaspoon softened butter
1/2 cup / 3 1/2 ounces / 100 g superfine (caster) sugar
1 1/2 cups / 6 1/2 ounces / 185 g flour
1/2 cup / 2 ounces / 65 g rice flour
Pinch of fine sea salt
1/8 teaspoon fleur de sel or granulated sugar (optional)


Using 1 teaspoon of softened butter, lightly butter the sides and bottom of a 9 or 9 1/2-inch / 23 or 24-cm flan tin with a removable bottom.

Combine the cold butter and sugar in the bowl of a stand mixer. Using the paddle attachment, mix on low speed for 15 seconds. Add both the flours and a pinch of salt and mix again on low until the dough comes together, 3 to 5 minutes.

Form the dough into a ball and, on a floured surface, roll it into a 9-inch / 23-cm circle about 1/2 inch / 1 cm thick. Place the dough in the flan tin, patting it so that it evenly fills the tin. Using a fork, prick the dough all over, right through to the flan tin.

Refrigerate the dough for 1 hour.

Preheat the oven to 300°F / 150°C.

Sprinkle the top of the dough with fleur de sel or sugar and place the flan tin on a baking sheet. Bake until the shortbread is just fitm in the center and beginning to color, about 1 hour.

Transfer the shortbread to a wire rack and, using a sharp knife, score the shortbread into wedges. Let cool. When cold, remove the shortbread from the flan tin and cut into wedges, following the marks. Store the shortbread in an airtight container for up to 1 week.


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