Ingredients
1 pound Butter
1-1/2 cup Granulated Sugar
2 whole Egg Yolks
5 cups Sifted All-Purpose Flour
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving
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Preheat oven to 300°F. Mix butter, sugar and egg yolks by hand. Add flour 1 cup at a time until dough doesn't stick to your hands. Roll dough into a ball and cut into quarters. Roll each portion into rounds no thinner than 3/4" to 1" thick. Score dough rounds, marking out 8 wedges on each round, and prick with a fork. Set rounds on a baking sheet and bake for 45 minutes. (You can also form mini rounds out of 1 inch balls, just adjust baking time to about 15 minutes). Do not allow shortbread to brown. The shortbread will be done when it is light tan. Note: This keeps very well and tastes better after it has aged (in a sealed container/cookie tin) for at least a week.