Bien Cuit Shortbread
Ingredients
- 302 grams unsalted butter
- 93 grams confectioners' sugar
- 3.5 grams kosher salt
- 302 grams all-purpose flour
- 1/8 cup regular or raw sugar for sprinkling
Instructions
- Line a 13x9-inch baking sheet or baking dish with parchment paper.
- Cut the cold butter and reserve at room temperature to temper slightly.
- Mix the confectioners’ sugar, salt, and flour in a mixer fitted with a paddle attachment. Mix for a few seconds to combine the dry ingredients.
- Add the cubed butter and mix on low speed until a smooth dough is formed and butter is fully incorporated.
- At first, the dough will look extremely flaky and dry; let it keep mixing and it will eventually come together into a dough.
- Dump the dough into the baking sheet ordish and spread it evenly to the corners. Cover with plastic wrap and chill overnight.
- The next day, heat the oven to 300°Dock the dough every inch or so with a fork. Bake until the shortbread is golden brown, 60-75 minutes.
- Remove the pan from the oven and let cool for 5 minutes. Turn the shortbread out onto a cutting board, and slice into 4-inch x ¾-inch slices. Sprinkle with raw sugar and transfer to a baking rack to cool completely. Store in airtight containers.
Notes
From a commenter on the original recipe:
I went to King Arthur Flour's website. They have a list of ingredient conversion and I trust them, so here's what they say:
302 grams butter = 1 1/3 cup (2 2/3 sticks)
93 grams unsifted confectioner's sugar = .8 cups (a bit more than 3/4 cup + 1 tablespoon)
3.5 grams diamond crystal salt = 1 tsp on my kitchen scale (Canning salt, which has a very similar texture to table salt, comes out to 1/2 tsp)
302 grams flour = 2 1/2 cups (I'm betting this is sifted but I'm not sure)
302 grams butter = 1 1/3 cup (2 2/3 sticks)
93 grams unsifted confectioner's sugar = .8 cups (a bit more than 3/4 cup + 1 tablespoon)
3.5 grams diamond crystal salt = 1 tsp on my kitchen scale (Canning salt, which has a very similar texture to table salt, comes out to 1/2 tsp)
302 grams flour = 2 1/2 cups (I'm betting this is sifted but I'm not sure)