componentL1 · basicHistory unverifiedscratch: kitchen
Shortbread dough
shortbread-dough · pastry · British
About
A rich butter-sugar-flour dough with a classic teaching ratio near 1:2:3 by weight. It bakes into cookies or tart bases.
History Unverified
Needs review: History sketch is general and unverified; do not treat dates or attributions as settled. Leave blank or revise from sourced notes before locking.
Shortbread is strongly associated with Scottish baking, with wider butter-cookie cousins. Dating claims stay open.
Sources
- General shortbread teaching
Skill ladder
- L1 Shortbread dough · this page
- L2 Cultured shortbread dough
- L3 Rice-flour shortbread dough
Uses
- Unsalted butter 100 g
- Sugar 50 g
- All-purpose wheat flour 150 g
- Salt 1 g
Preparations used
- No preparation inputs on this node.
Used in
- Alfajores dish
- Dark caramel sundae dish
- Hallongrotta dish
- Lemon shortbread bars dish
- Shortbread dish
- Sandy shortbread fingers dish
Similar in this layer
- Rice-flour shortbread dough 0.94
- Cultured shortbread dough 0.94
- Streusel topping 0.48
- Pâte sucrée 0.47
- Basic drop-cookie dough 0.46
- Frangipane 0.44
- Quick shortcrust 0.43
- Classic pâte brisée 0.41
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 150.0 g All-purpose wheat flourpath shortbread-dough → wheat-flour
- 100.0 g Unsalted butterpath shortbread-dough → unsalted-butter
- 50.0 g Sugarpath shortbread-dough → sugar
- 1.0 g Saltpath shortbread-dough → salt