Dish · british
Shortbread
A dense, crumbly cookie of just butter, sugar and flour, no eggs or leavener, baked until pale gold and cut into wedges or bars.
Where it comes from
Built around a short ingredient list where butter quality does most of the work, it grew from a baking tradition where plain grain and fat needed to stretch further than richer, egg-based baking.
What cooks argue about
How little the dough gets handled decides the texture: overworking it develops gluten and turns what should be tender into something closer to tough, and some bakers swap in rice flour for more crumble.
Nobody has published a shortbread recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.