This shortbread is pure and simple, and it achieves that sandy, perfect shortbread texture without cheats like rice flour or cornstarch. To make these, it’s best to have a good, strong mixer, as you’re going to need to beat the hell out of them. They are best served with cold granita and warm orange pekoe tea.
- Yield: 4 dozen
- 1 lb (500 g) room temperature butter
- 1 cup (250 ml) brown sugar
- 4 cups (1 L) all-purpose flour
- Preheat oven to 325°F (160°C).
- In bowl of a stand mixer on medium speed, beat butter and brown sugar together until fluffy. Scrape down sides of bowl, then turn up speed to medium-high and beat mixture for 30 minutes, scraping sides of bowl down occasionally.
- Add flour and beat until just combined.
- On a lightly floured surface, roll dough to about ¼ in (6 mm) thick. Cut dough into rectangles about 2½ in (6.35 cm) long, and poke each slice twice with the tines of a fork.
- Place on a baking sheet about 1 in (2.5 cm) apart. Bake for 18 to 20 minutes, until cookies have only just begun to brown and are firm and crumbly but pale.
- Cool completely on a wire rack before eating.