Recipes & TipsThe Art of Perfect Shortbread: Tips from Our Kitchen

Making perfect shortbread is deceptively simple—just butter, flour, sugar, and salt. But the magic lies in the technique, and today we’re sharing some of our family secrets.

The Three Golden Rules

1. Quality Butter is Everything

We use European-style butter with a higher fat content. The difference in flavor and texture is remarkable. Always use cold butter, cut into cubes.

2. Don’t Overwork the Dough

This is where most home bakers go wrong. Mix just until the dough comes together. Overworking develops gluten, which makes shortbread tough instead of tender.

3. The Chill Factor

Always chill your dough before baking. This firms up the butter and helps the cookies hold their shape. We recommend at least 30 minutes in the refrigerator.

Our Secret Ingredient

A generous pinch of sea salt mixed into the flour creates that signature flavor that makes our shortbread so distinctive.

Temperature Matters

Bake low and slow—325°F is our sweet spot. You want the shortbread to be pale golden, not brown. The edges should be just barely kissed with color.

Try these tips at home, or better yet, let us do the baking for you!