My 1-2-3 Shortbread

My 1-2-3 Shortbread

Chef Nolan Ledarney
Chef de Cuisine, Canadian Embassy
Tokyo, Japan

300g Butter, soft
100g Sugar
1pc Vanilla Bean
100g Whole Eggs
500g All-Purpose Flour


* Place the butter, vanilla and sugar into a mixer fitted with a paddle attachment. Take note to carefully cut the vanilla bean in half, length wise, and then scrape the beans out with a knife.
* Cream the mixture over low speed until it is light in color but not fluffy. Be sure to scrape down the sides of the bowl periodically with a rubber spatula. This should take approximately 10 minutes.
* In a separate bowl whisk the eggs with a fork until they are evenly mixed. On medium speed slowly add the eggs to the creamed mixture yet again scraping down the bowl. At this point the mixture may appear to be lumpy or “broken” in appearance. This can occur when the eggs are added to quickly and the can not emulsify with the fatty butter. No worries, since you have started with soft butter it will smooth out in the next step 😉

* Finish the dough by adding the flour on low speed until just incorporated. The finished dough may appear to be wet and too tacky to work with, again don’t panic. Divide the dough into manageable portions and press it into even rectangles before wrapping with saran and allowing it to rest in the refrigerator for at least 6 hours.

* Heavily dust the chilled dough with flour and grated it into your tart shells or molds using the large side of a box grater. Press it with your fingers to evenly flatten out the pastry into your desired shapes and bake uncovered in a 175C/350F oven until crisp and light golden brown.

Cool completely before unmoulding or working larger sheets into smaller pastries

Serving suggestions:

Try this great recipe Hazelnut Confit Shortbread

The Chef says:

This dough is intended to be used in a free form sense. Meaning that it is not suitable for things such as tartlets or pies due to the loose texture when working it and during the baking process. Rather it is best enjoyed when baked on a large sheet pan or cookie sheet, cut into shapes once cooled and either served as a simple cookie or even layered with other garnishes.

4 Responses to “My 1-2-3 Shortbread”
  1. Hale says:

    i always have problem about bakewares, with this amount of recipe what type of tray can i use? measurment?

  2. chefledarney says:

    Great question!

    The beauty of this dough is its versatility. It makes a great base for many slice’s, bars and pan formed tortes. It is wonderful when baked, cut into squares and then dipped in chocolate for a simple tea treat.

    As far as bake ware goes; I would suggest rolling the dough to about 1cm thick, baking it in any sized cookie sheet, pie pan or porcelain tray you may have and then cut, freeze or place the cooked shortbread into an airtight container for use later. In other words this recipe yields enough for multiple uses and will keep for in the freezer for 6 months.

  3. Kate says:

    ok where are you hiding ???? come on out and show us some pictures of what been happening in that kitchen of yours !

Check out what others are saying...
  1. […] this: My 1-2-3 Shortbread Chef Ledarney __________________ bake first, ask questions later. Oooh food, my favorite! […]

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