Brown Sugar Shortbread

Step 1

Preheat oven to 325°F (163°C). Lightly grease and line an 8 or 9 inch square baking pan with parchment paper, leaving a 2-inch overhang on the sides for easy unmoulding.

Step 2

In the bowl of a stand mixer using the paddle attachment, or a large bowl using a hand mixer, cream butter, the Redpath® Golden Yellow Sugar, the Redpath® Icing Sugar, and salt on medium-high speed until pale and fluffy, scraping down the bowl as necessary; 3 to 5 minutes.

Step 3

Sift the flour over the butter mixture. Mix on low speed until just combined. The dough will be crumbly.

Step 4

On a lightly floured work surface, turn the dough out and knead a few times until the dough just comes together; do not over work. Place dough into the prepared baking pan and evenly press the shortbread dough into the pan. Smooth out top using a bench scraper or large offset spatula (see Chef’s Tips). Cover the pan with plastic wrap and place into the fridge to chill; at least 30 minutes.

Step 5

With a sharp knife, score the chilled dough into even sized squares, bars, or diamonds with the help of a ruler. With a fork or skewer, dock the entire surface of the dough. For a clean, professional look, space the prick holes evenly apart (see Chef’s Tips).

Step 6

Place into the preheated oven and bake until pale golden; 20 to 25 minutes (9-inch pan), or 40 to 45 minutes (8-inch pan).

Step 7

Allow shortbread to cool in pan for about 20 minutes before using a sharp knife to cut along the scored lines. Once cookies are completely cooled, carefully lift and remove from pan using the parchment overhangs.

Step 8

Store completely cooled shortbread in an airtight container between parchment paper for up to a week at room temperature, or in the freezer for up to 2 months.

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