Ingredients
Units
Scale
- 469 grams (3 3/4 Cups) All-Purpose Flour/ Plain Flour
- 175 grams (Scant 1 Cup) Granulated Sugar/ Caster Sugar
- 1/4 Teaspoon Salt
- 12oz (1 1/2 Cups) Cold Browned Butter, previously browned and chilled**
- 3-5 Tablespoons Granulated Sugar, for sprinkling on top
Instructions
- Preheat oven to 350F/180C and get a 9"X13" pan out- no need to grease it.
- In the bowl of a stand mixer fitted with a paddle attachment or a regular medium-sized bowl add the flour, butter, sugar, and salt. Mix on low/medium speed until the butter is mixed in and pea-size pieces of butter are left OR mix by using your hands to rub the butter into the dry ingredients. If you grab a handful of the dough you should be able to squeeze it in your hand into one piece.
- Transfer the dough to the pan and press down evenly. Use a rolling pin or glass to roll the shortbread dough to ensure it's tightly in the pan. Using a butter knife score the shortbread, basically marking the shortbread - you are not cutting all the way through, into whichever size pieces you want. Scoring up, down, and across. Prick all over with a fork. If your fork sticks and pulls some of the shortbread up then gently use your clean finger next to the fork as you press down to kind of hold the shortbread in place.
- Bake for approximately 35-45 minutes, or until golden brown on edges. Once baked cool on a wire rack for 10 minutes. Sprinkle sugar on top and shake pan side to side to distribute evenly. Cut on the previously scored marks and store them in an airtight container. Last for up to a week.
Notes
Brown 15oz of butter to get 12oz of browned butter for the recipe
Double Recipe for Jelly Roll Pan (12X8X1)- bake for 20ish minutes/until golden brown on edges
Triple Recipe for USA Baking Sheet(18X13X1)- bake for 25ish minutes/until golden brown on the edges
- Prep Time: 5
- Cook Time: 35
- Category: Dessert
- Method: Bake
- Cuisine: British
