Shortbread two ways: traditional and chocolate
We asked the bakers for their favourite holiday recipe. Sinclair shared a super-simple shortbread.
My shortbread recipe is super easy and a family favourite. I've included both a regular and chocolate version!
1/2 pound butter (or 2 sticks or 227 grams) at room temperature — the better the quality, the better the final taste!
120 grams granulated sugar
1 teaspoon vanilla
225 grams all purpose flour (for chocolate variant, use 150 grams all purpose flour and 75 grams dark cocoa)
70 grams cornstarch
70 grams semolina flour
1 teaspoon kosher salt (if using household iodized salt, only use 1/2 as much)
Grease a 9 x 9 inch baking pan with butter.
Place butter, sugar and vanilla in stand mixer fitted with paddle attachment. Cream together on medium speed until light and fluffy, about 4 minutes.
Meanwhile, sift together remaining dry ingredients. Add to mixer and mix on low speed until dough just comes together. Remove from stand mixer and mix gently by hand.
Press into prepared baking pan. Cover with cling wrap and chill in fridge for at least one hour.
Preheat oven to 300ºF and place oven rack in middle position.
Remove from fridge and use skewer or fork to poke holes in shortbread. Bake in oven for 45 minutes, rotating once halfway through.
Remove from oven, allow to cool 5 minutes then remove from pan, sprinkle with granulated sugar and cut into fingers while still warm.