Bouchon Bakery Shortbread
Chef Thomas Keller
Thomas Keller’s Bouchon Bakery is famous for its breads and pastries, but these shortbread cookies are a favorite. The recipe for the Scottish classic comes from the celebrated chef’s mother. It calls for just a few ingredients, but the combination creates a wonderful buttery taste and light, crumbly texture.
225 g all-purpose flour
75 g caster sugar
1 vanilla bean pod
150 g (5½ oz.) unsalted butter, at room temperature
50 g (1¾ oz.) granulated sugar, for dusting
- Preheat oven to 350 F. Line baking sheet with parchment paper.
- Sift flour into large mixing bowl; stir in caster sugar. With sharp knife, slit the vanilla pod open lengthwise and scrap out seeds with tip of knife. Add seeds to bowl, along with butter.
- With fingertips, rub butter into flour mixture. As mixture begins to come together, form into a dough with hands. (Or use stand mixer with paddle attachment on low speed to make the dough.)
- Shape dough into ball and flatten slightly. Roll out on lightly floured surface to about ½-inch thickness. Cut dough into 15 oblongs. Place on prepared baking sheet.
- Bake shortbread for 15 minutes; rotate baking sheet and continue baking for 10 minutes until golden brown. Remove from oven; dust with granulated sugar, using a tea strainer to coat evenly. Allow cookies to cool on baking sheet.
Photo courtesy of California Milk Advisory Board