Bouchon Bakery Shortbread

Menu PartDessert
Cuisine TypeEuropean

Chef Thomas Keller

Bouchon Bakery

Yountville, Calif.

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


  1. Preheat oven to 350 F. Line baking sheet with parchment paper.
  2. 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.
  3. 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.)
  4. 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.
  5. 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

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