| Level: | Easy |
| Total: | 2 hr 40 min |
| Prep: | 10 min |
| Inactive: | 1 hr 30 min |
| Cook: | 1 hr |
| Yield: | 8 servings |
Ingredients
- 1/2 pound (2 sticks) cold unsalted butter, cut into tablespoon-size pieces
- 1/2 cup superfine sugar
- 1 teaspoon freshly grated lemon zest
- 1/2 teaspoon fleur de sel, plus a pinch for sprinkling
- 2 cups all-purpose flour
Instructions
- In a heavy-duty stand mixer with a paddle attachment, cream the butter and sugar, about 30 seconds. Mix in the lemon zest, 1/2 teaspoon salt, and 1 cup flour until combined. Add the remaining flour and mix on low speed just until the dough begins to come together. Move the dough onto a lightly floured surface and pull the dough together into a ball with your hands. Cover with plastic wrap; refrigerate for 1 hour.
- Preheat the oven to 250 degrees F.
- Remove the dough from the refrigerator and unwrap it. Roll the dough into an 8 by 8-inch square, about 1/3-inch thick. Cut the dough into 16 (2-inch) squares and sprinkle them with salt.
- Line a baking sheet with parchment paper and evenly space the little squares on the paper. Bake until light golden brown on the edges, 50 to 60 minutes. Allow to cool on the baking sheet. Serve at room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 364 |
| Total Fat | 23 g |
| Saturated Fat | 15 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 1 g |
| Sugar | 12 g |
| Protein | 3 g |
| Cholesterol | 61 mg |
| Sodium | 136 mg |
Reviews
if u add some cumin seeds like half tea spoon in dough u will love it .
Make the recipe.
Make some chili.
Eat with each other. The shortbread texture and mild sweetness is an unusual combination but enjoyable. The way the shortbread crumbles on our teeth and the way chili meat and sauce provide the moisture…good stuff.
Make some chili.
Eat with each other. The shortbread texture and mild sweetness is an unusual combination but enjoyable. The way the shortbread crumbles on our teeth and the way chili meat and sauce provide the moisture…good stuff.
Just made these and they are great. It’s nice to make something a little different. I didn’t have superfine sugar, so I used regular sugar. The superfine would probably be better, but they turned out just fine.
The play of flavors here is amazing. The first bite is sweet with a bare hint of lemon, then the gentle salt hits your palate…ohhhh it’s so good! I did have to bake it for several minutes longer than 60minutes to acheive a very light golden color on the edge, but it was well worth the wait. I highly recommend this recipe for any occassion, but especially appropriate for an appetizer party.
I thought that it was just okay, left it cooling on the counter and my husband ate a third of the pan before I got back. Excellent and simple.
Great shortbread recipie. The hint of lemon is subtle yet noticable
Simple but so tasty…the combination of sweet and savory in a shortbread is addictive. When I make these again (and I will) I’ll use less sugar to pump up the spicy side of the equation. I made them bite sized as a nibbley when drinking red wines – fantastic combination. They were also so good with the morning coffee.
fleur de sel is a type of salt.
The only item I was un-clear of was when to sprinkle the Fleur de Del. I also am not sure what Fleur de Sel is exactly? Thanks.