The name – shortbread – refers to its tender, crumbly texture, achieved with a high ratio of fat that coats the protein in the flour, keeping gluten strands short.
Though shortbread is perfect on its own, it can also be a blank canvas for all kinds of flavours and additions. If you’re going for flavour, try adding grated citrus zest, dried flowers (such as lavender or rose), finely chopped fresh herbs, dry tea leaves or spices as you beat the butter and sugar – adding them at this stage will help them release more flavour and distribute it throughout the dough. Additions such as finely chopped chocolate, nuts, candied ginger or citron can go in with the flour and salt.
Preheat the oven to 325 F. In a large bowl, beat the butter and sugar for about a minute, until pale and light. Slowly beat (or stir) in the flour and salt. Once the dough comes together, knead it a few times, until it’s well-blended and smooth.
From here, you can roll the dough out and cut it into shapes with a cookie cutter or knife, or shape it into two logs to refrigerate, then slice and bake for 10-14 minutes, until pale golden. For petticoat tail shortbread, divide the dough between two 8 or 9-inch round cake pans, cut each into 12 wedges and press around the edges with the tines of a fork, then bake for about 20 minutes, until pale golden.
To bake yours in the style of Nancy Carroll’s mother, roll it out (doing this on a silicone mat makes it easy) to about 1/8-inch thick, transfer to a baking sheet and cut into strips, squares or whatever shapes you like by running a knife or pizza wheel lengthwise and crosswise through the dough. Poke each piece once or twice with a fork.
Bake for about 20-25 minutes, until pale golden. Cut along the same lines you scored while the cookie is still warm, and let them cool on the sheet.
Makes about two dozen cookies.
Full article by Judie van Rosendaal in the Globe and Mail