makes
600 g
prep
10 minutes
difficulty
Mid
makes
600 g
serves
preparation
10
minutes
difficulty
Mid
level
Ingredients
- 300 g plain (all-purpose) flour
- 1¼ tsp fine salt
- 200 g cold unsalted butter, chopped
- 100 g caster (superfine) sugar
- 1 egg yolk (optional)
Chilling time 2 hours
Instructions
By mixer
Using an electric mixer fitted with a dough hook attachment, combine the flour, salt and butter on low speed for 2–3 minutes, or until the lumps of butter are evenly dispersed and the mixture resembles coarse breadcrumbs (sablage).
Stop the mixer, scrape down the side of the bowl, then add the sugar and the egg yolk, if using, and mix until well combined. Transfer the pastry to the work surface and shape it into a ball. Cover in plastic wrap and refrigerate for at least 2 hours.
When you are ready to use it, transfer the cold pastry to an electric mixer fitted with a dough hook attachment and mix on low speed for 2–3 minutes, or until the pastry reaches a consistent, firm texture.
By hand
Put the flour and salt in a mound on your work surface and make a well in the middle. Place the butter in the well and mix the butter into the flour by rubbing your hands together until the mixture resembles coarse breadcrumbs.
Shape the mixture into a mound again and make a well in the middle. Add the sugar, then the egg yolk and use your fingertipsand the heel of your hand to incorporate them into the flour without kneading the dough (fraisage). Note that kneading will develop the gluten and toughen the pastry.
Shape into a disc, cover in plastic wrap and refrigerate for at least 2 hours.
Tips
Never want to forget this recipe again? Weigh any amount of butter, divide it by two to work out the amount of sugar, then combine the weight of the butter and sugar to work out the weight of the flour.
To make deliciously buttery Scottish shortbread, simply substitute 10 per cent of the flour in the recipe above with maize cornflour (cornstarch) and do not add the egg yolk. This will make your dough incredibly short, but amazingly buttery and brittle.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
