Classic Shortbread With Fleur De Sel

Preparation info

  • Yield: about


    • Difficulty


Appears in

Baked Explorations: Classic American Desserts Reinvented

Baked Explorations

By Matt Lewis and Renato Poliafito

Published 2010

  • About

I have scottish roots. My paternal grandmother was originally from a small town just outside of Edinburgh, and she was steadfast in defending Scottish cuisine to her American children and grandchildren. It was not an easy battle. Her haggis, the classic Scottish dish made of many interior sheep parts, while probably the best haggis ever made, rarely won support or adulation at our family dinner table. But Grandma was persistent. She cooked through a veritable catalog of Scottish dishes before finally winning us over with mountains of classic, buttery, crispy shortbread. It was her mother’s recipe, and she baked it with devotion. I grew to accept shortbread as part of the American cookie spectrum. The original recipe calls for an egg yolk to be spread over the rolled out dough and folded in gently by overlapping the dough into the egg. The idea is very interesting, but I still opted for the standing mixer route. Otherwise, the recipe is as written almost eighty years ago (the fleur de sel is my addition).