bouchon bakery shortbread

Categories: Desserts, Posted by Sandy Bergsten


8 oz. / 225 g all-purpose flour

2.6 oz. / 75 g superfine sugar

1 vanilla bean or 1 teaspoon vanilla extract

5.5 oz. / 150 g unsalted butter, at room temperature

1.76 oz. / 50 g granulated sugar, for dusting

½ teaspoon salt



Preheat the oven to 350 °F. Sift the flour into a large mixing bowl and add the superfine sugar and salt. If using a vanilla bean, split it lengthwise, then scrape the seeds out with the tip of a sharp knife. Add the vanilla seeds or extract to the bowl along with the butter. Using your fingertips, rub the butter into the dry ingredients. As the mixture begins to come together, use your hand to help form it into a dough. Alternatively, an electric mixer with the paddle attachment can be used on low speed to make the dough.

Shape the dough into a ball and flatten it slightly. Roll out on a lightly floured surface to about 1/2 inch thick. Cut into 15 oblongs. With a thin spatula lift and place on a baking sheet lined with baking parchment.

Bake for 15 minutes. Turn the baking sheet around and continue baking for another 10 minutes, until the shortbread is golden brown. Remove from the oven and dust with an even coating of granulated sugar. Leave on the baking sheet to cool.

Makes 15 biscuits

Note: Superfine sugar can be made by running in a blender or food processor for 30 seconds to 60 seconds. Add a little more sugar than is called for in the recipe to account for loss while blending. Weigh the sugar before proceeding with the recipe.

post a comment

Commenting is not available in this channel entry.