Ingredients:
- 1 cup (2 sticks) Unsalted Butter, cubed, softened to room temperature
- 1/2 cup Caster Sugar (Superfine)
- 2 cups All-Purpose Flour
- 1/4 teaspoon Fine Sea Salt
Instructions:
- Preheat the oven to 325°F (160°C). Line the 8x8 inch baking tin with parchment paper, leaving an overhang on two sides (this forms a sling to lift the biscuit block later).
- Sift the flour and salt together into a bowl. Set aside.
- In the mixer bowl, beat the softened butter and caster sugar on medium speed until the mixture is visibly lighter, pale yellow, and fluffy. Scrape down the sides often. (This should take 3-5 minutes and is crucial for aeration.)
- Reduce the mixer speed to low. Add the sifted flour mixture gradually, mixing only until just combined. Stop mixing the moment you no longer see streaks of dry flour. Do not overmix.
- Transfer the dough mixture to the prepared baking tin. Using your hands or the bottom of a measuring cup, press the dough evenly into the pan until it is smooth and flat, filling all corners.
- Use a sharp knife or bench scraper to gently score the dough into your desired squares (usually 4x4 for 16 pieces). Do not cut all the way through. Prick the surface of each square 3-4 times with a fork.
- Place the tin in the refrigerator for a minimum of 60 minutes. This firms the butter, ensuring the biscuits hold their shape beautifully during baking.
- Bake for 20 to 25 minutes. The biscuits should remain pale, with only the very edges showing the faintest hint of golden brown.
- Remove the tin from the oven. Immediately use the knife to re-cut the biscuits along the scored lines while the shortbread is still warm and tender.
- Allow the shortbread to cool fully in the pan before using the parchment sling to lift the entire block out. Once cooled, separate the squares completely.