Phipps Famous Shortbread

This shortbread has a secret weapon: the flour gets roasted under the broiler until medium brown before it ever goes into the dough. That three-minute step transforms plain all-purpose flour into something that tastes toasted, nutty, and almost caramelized, giving the finished shortbread a depth of flavor you won’t find in any standard recipe.

A full pound of soft butter, rice flour for extra tenderness, and chunks of German milk chocolate scattered throughout make these rich, crumbly, and seriously addictive. The rice flour creates that melt-in-your-mouth sandy texture that great shortbread is known for. Baked low and slow at 300°F (150°C) for a full hour, they come out pale gold and shatteringly crisp.

Chef Tips

• Watch the flour constantly under the broiler. It goes from golden to burnt in seconds. Turn it with a spatula halfway through for even browning.
• Let the roasted flour cool completely before mixing into the butter. Warm flour will melt the butter and change the texture of the dough.
• Chop the chocolate into small chunks, not chips. Irregular pieces create pockets of melted chocolate throughout the shortbread.
• Handle the dough gently once the chocolate is added. Too much mixing softens the chocolate and streaks it through the dough.

Variations

• Use dark chocolate instead of milk for a more intense, bittersweet contrast against the sweet, buttery base.
• Skip the chocolate entirely for a pure, classic butter shortbread that showcases the toasted flour.
• Press into a round pan and score into wedges before baking for traditional Scottish-style petticoat tails.