How to Make Brown Sugar Shortbread - A Step-by-Step Guide

Shortbread is a classic Scottish treat that has made its way into the hearts and kitchens of people all around the world. Its simple yet satisfying flavor and crumbly texture make it a perfect accompaniment to a cup of tea or coffee. If you're a fan of shortbread, then you'll definitely want to give this Brown Sugar Shortbread recipe a try.

What sets this shortbread apart from the traditional version is the use of brown sugar. The addition of brown sugar gives the shortbread a deeper,...

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Ingredients

  • 8 ounces unsalted butter at room temperature
  • ½ teaspoon Diamond Crystal® Kosher Salt
  • 3 ½ ounces dark brown sugar
  • 8 ounces all-purpose flour
  • Demerara, turbinado, or other coarse sugar, as needed
  • Diamond Crystal® Coarse Sea Salt, as needed

Information

  • Servings: 36
  • Yield: 3 dozen

  • Cream butter, Diamond Crystal® Kosher Salt and dark brown sugar in a bowl for 5 minutes with an electric mixer on high speed. Add flour and mix on low speed until just combined.
  • Scrape dough onto a sheet of parchment paper; shape into a log about 2 inches in diameter. Wrap with the parchment paper. Refrigerate until chilled completely, about an hour.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil cookie sheets.
  • Remove dough from parchment and roll in demerara sugar to coat. Slice into rounds 1/4 inch thick and place on cookie sheets.
  • Sprinkle each cookie with additional demerara sugar and a pinch of Diamond Crystal® Coarse Sea Salt.
  • Bake until very lightly browned and firm to the touch, about 8 to 10 minutes.
  • Nutrition

    78 cal.

    • Total Fat: 5g
    • Saturated Fat: 3g
    • Cholesterol: 13mg
    • Sodium: 40mg
    • Total Carbohydrate: 8g
    • Dietary Fiber: 0g
    • Total Sugars: 3g
    • Protein: 1g
    • Calcium: 5mg
    • Iron: 0mg
    • Potassium: 12mg