Shortbread in the Air Fryer
Classic Scottish shortbread made with just sugar, butter and flour – baked pale, crisp and tender in the air fryer. The dough is pressed into a tin, pricked with a fork and cut into triangles while it is still warm.
Equipment
- 1 Air fryer
- 1 Kitchen scale
- 1 Mixing bowl
- 1 Round pan Approx. 18 cm – must fit in the air fryer basket
- 1 Parchment paper For lining the tin
- 1 Sharp knife
- 1 Cooling rack
Ingredients
50 g sugar For the dough
100 g butter Cold, cut into small cubes
150 g plain flour
1 pinch salt Can be omitted if using salted butter- 1 tbsp sugar For sprinkling after baking
Instructions
Preparation
- Check that a round baking tin of about 18 cm fits in the air fryer basket with a little air space around the edge.
- Line the base of the tin with baking paper, and let the paper extend a little way up the edge on two sides so that the shortbread can be lifted out after baking.
- Mix 150 g plain flour, 50 g sugar and 1 pinch salt in a mixing bowl.
- Add 100 g butter to the bowl in small, cold cubes, and rub it into the flour mixture with your fingertips until the mixture resembles coarse breadcrumbs.
- Knead the dough very briefly with your hands, only until it just comes together. If you knead it for too long, the shortbread becomes tough instead of tender.
- Press the dough into the tin in an even layer of about 1 cm, and smooth the surface with your fingertips.
- Prick the dough all the way through with a fork in a close pattern, so the steam can escape and the base bakes evenly.
Cooking in the air fryer
- Preheat the air fryer to 150 °C fan.
- Place the tin in the basket and bake the dough at 150 °C for 12 minutes.
- Turn the tin half a turn and continue baking at 150 °C for 13 minutes, until the shortbread is pale with a slightly golden edge and feels dry and firm on the surface.
Serving
- Take the tin out and immediately sprinkle 1 tbsp sugar over the warm shortbread.
- Cut the shortbread into 8 triangles with a sharp knife while it is still warm and soft – cut all the way down to the base. If you are using a square tin, cut it into fingers instead.
- Place the tin on a wire rack and let the pieces cool in the tin for 20 minutes, until they are firm and crisp.
- Lift the shortbread out using the baking paper, break the pieces apart along the cuts, and serve them with tea or coffee.
Notes
Tips for a perfect result:
Weigh the ingredients – the ratio of one part sugar, two parts butter and three parts flour is the whole secret, and the dough needs neither a raising agent nor eggs. Knead only until the dough just comes together, and bake it pale: the shortbread should be sand-coloured, not brown. If the surface gets too dark in your air fryer, lower the temperature to 140 °C for the last part of the baking time. Cut while the shortbread is warm:
The shortbread is soft when it comes out of the air fryer and only becomes crisp as it cools. So cut the pieces out straight away, and let them cool in the tin before you lift them out – otherwise they will crumble. If you like, lightly score the cutting lines in the dough before baking, so they are easy to follow afterwards. Variation:
Replace 25 g of the plain flour with rice flour or cornflour for an extra sandy and crisp crumb. You can also flavour the dough with finely grated lemon zest, vanilla sugar or a little dried lavender. Serving:
Serve with a cup of tea or coffee, or as a crisp accompaniment to fresh berries and whipped cream. The recipe makes 8 triangles, so 2 pieces per portion. Portion size:
If your air fryer is smaller, you can use a smaller tin and bake the dough in two batches.
Weigh the ingredients – the ratio of one part sugar, two parts butter and three parts flour is the whole secret, and the dough needs neither a raising agent nor eggs. Knead only until the dough just comes together, and bake it pale: the shortbread should be sand-coloured, not brown. If the surface gets too dark in your air fryer, lower the temperature to 140 °C for the last part of the baking time. Cut while the shortbread is warm:
The shortbread is soft when it comes out of the air fryer and only becomes crisp as it cools. So cut the pieces out straight away, and let them cool in the tin before you lift them out – otherwise they will crumble. If you like, lightly score the cutting lines in the dough before baking, so they are easy to follow afterwards. Variation:
Replace 25 g of the plain flour with rice flour or cornflour for an extra sandy and crisp crumb. You can also flavour the dough with finely grated lemon zest, vanilla sugar or a little dried lavender. Serving:
Serve with a cup of tea or coffee, or as a crisp accompaniment to fresh berries and whipped cream. The recipe makes 8 triangles, so 2 pieces per portion. Portion size:
If your air fryer is smaller, you can use a smaller tin and bake the dough in two batches.
Nutrition
Calories: 378kcalCarbohydrates: 43gProtein: 4gFat: 21gSaturated fat: 13gPolyunsaturated fat: 1gMonounsaturated fat: 5gTrans fat: 0.8gCholesterol: 54mgSodium: 150mgPotassium: 66mgFiber: 1gSugar: 16gVitamin A: 625IUCalcium: 13mgIron: 0.5mgNet carbohydrates: 42g
