Goat butter shortbread: a rich and buttery treat

Ingredients for Goat butter shortbread

• 225 g cold goat butter, cubed

• 100 g caster sugar

• 30 g toasted wheat germ

• 210–220 g plain flour

• 30 g whole wheat flour

• 2.5 g kosher salt

• 2.5 g sea salt flakes

How to make Goat butter shortbread

1. Place the butter and sugar into the bowl of a stand mixer and refrigerate until the butter is firm, approximately 30 minutes.

2. Preheat the oven to 180°C (fan) or 190°C (conventional). Spread the wheat germ onto a baking tray and toast for about 3 minutes, until slightly aromatic. Allow to cool to room temperature.

3. In a bowl, whisk together the flours, salts, and toasted wheat germ. Remove the butter and sugar mixture from the refrigerator and fit the mixer with the paddle attachment.

4. Add the flour mixture to the butter and sugar, mixing on low speed until the dough resembles a coarse meal, about 6–8 minutes. Increase the speed to medium and mix until the dough starts to clump around the paddle or the sides of the bowl, about 2–3 minutes more.

5. Remove the bowl from the stand mixer and use a bench scraper to bring the dough together by hand.

6. Turn the dough out onto a lightly floured surface. Roll it back and forth into a cylinder, then pat it into a rectangle.

7. Place a sheet of parchment paper, the same dimensions as the baking tray, on the work surface and dust it lightly with flour. Place the dough on top.

8. Using a rolling pin, roll out the dough. If cracks form, press them together. To prevent sticking, dust the top lightly with flour, cover with another piece of parchment paper, and sandwich the dough between both sheets. Flip the dough and parchment over, then remove the top layer of parchment and continue rolling. Roll the dough into a rectangle measuring approximately 25 by 30–35 cm and about 0.5 cm thick. If uneven, use a pastry roller to smooth the surface.

9. Carefully transfer the dough and parchment onto the baking tray. Cover with another piece of parchment and refrigerate until firm, at least 20 minutes.

10. Preheat the oven to 180°C (fan) or 190°C (conventional). Line a couple of baking trays with parchment paper.

11. Allow the dough to sit at room temperature for up to 10 minutes. Invert the dough onto a work surface and peel off the top sheet of parchment. Roll a dough docker over the dough or pierce it several times with a fork.

12. Using a 4.5 by 6.5 cm cookie cutter, cut out the shortbread. Reroll the dough trimmings, chill, and cut out more cookies. If a cookie cutter is unavailable, cut out rectangles with a knife.

13. Evenly space 12 to 16 shortbreads on the prepared tray. Place the tray in the oven, lower the temperature to 160°C (fan) or 170°C (conventional), and bake for 10 minutes. Rotate the tray and bake until the cookies feel firm to the touch and are slightly browned around the edges, about 6–8 minutes more.

14. Allow the cookies to cool completely on the baking tray. Repeat with the remaining dough.

15. Store the cookies in an airtight container at room temperature for up to 1 week. Refrigerate any remaining dough for up to 1 week.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.