The Great Biscuit Fake-Off: Walk-Offs Shortbread
—Not On Website, Cookies
Ingredients
2 oz. (a heaping ¼ cup) sugar
4 oz. (1 stick or ½ cup ) salted butter, room temperature (I love Kerrygold for these)
6 oz. (about 1½ cups, minus a tablespoon) all-purpose flour
Directions
Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan, casserole pan, or cake pan with parchment paper, letting it run up the sides to form a sling that you can use to remove the shortbread when it’s done.
Cream the butter and sugar in a stand mixer or by hand until well combined. Add the flour in two batches, mixing until the dough is crumbly and just holding together. Using your hands, finish combining the dough into a ball.
Press the dough into the pan, shaping it into a rectangle about ¼” thick. (This is for traditional shortbread “fingers,” but you can shape it however you’d like and then adjust the bake time accordingly. Regular round cookies might take eight minutes, while a full sheet pan could be 35 or more.)
Bake for 12 minutes, then remove from the oven, slice into smaller rectangles (about 3" by 1/2"), and poke decorative holes in the tops with a fork. Return the pan to the oven for about 10 minutes more, or until the shortbread is just starting to get golden brown. Cool completely, but maybe try one while they’re still warm, because they’re nice and chewy before they firm up. After an hour or so, you’ll have crunchy, crumbly goodness.