Shortbread Bars
Yield: 5 dozen bars
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Ingredients
- 454 g unsalted butter (softened)
- 130 g icing sugar (sifted)
- 512 g all-purpose flour
- ½ tsp table salt
Instructions
Make The Shortbread:
- In a stand mixer, with paddle attachment, cream the butter thoroughly.
- Beat in the sugar until light and fluffy.
- Whisk the salt into the flour, and gradually add to the butter mixture, gently mixing well.
- Knead the dough very gently until smooth and soft but not oily.
- Pat dough into an ungreased 38 cm x 26 cm baking sheet. (See Recipe Note 1 for variations)
- Smooth the surface and score into 6 cm x 2.5 cm rectangles.
- Prick the top of each rectangle 3 times with a fork.
- Cover lightly with cling film and place in the refrigerator for 2 hours.
- Preheat the oven to 160 ℃
- Cut out the rectangles and place 2.5 cm apart on ungreased baking sheets.
- Place in the oven and immediately reduce the temperature to 140 ℃
- Bake for 30 minutes, then turn the sheets around bake an additional 15 minutes until firm, golden on the bottom and sand coloured on the the top.
- Allow to cool for 10 minutes on the baking sheet before removing to wire racks to cool completely.
Recipe Notes
- RECIPE VARIATIONS:
Instead of patting into the baking sheet, try these variations: Shortbread Shapes: Divide the dough into 2 discs and cover with cling film. Place in the refrigerator for 2 hours. When ready remove the dough. Lightly flour a work surface and rolling pin and roll dough to about 1.25 cm thick. Use cookie cutters to cut out shapes. Bake as directed in the recipe above. Shortbread Wedges: Divide the dough into 4 discs and cover with cling film. Place in the refrigerator for 2 hours. When ready remove the dough. Lightly flour a work surface and rolling pin and roll dough to about 1.25 cm thick. Slice into small wedges. Bake as directed in the recipe above.