Brown Sugar Shortbread

01Method

1. 1

   Using an electric mixer on high speed, beat the butter together with the kosher salt and dark brown sugar for about 5 minutes until light and fluffy. Switch to low speed, add the flour, and mix only until the dough just comes together.

2. 2

   Turn the dough out onto a sheet of parchment paper and form it into a log roughly 2 inches across. Roll up in the parchment, twist the ends to seal, and refrigerate until thoroughly chilled, approximately 1 hour.

3. 3

   Heat the oven to 350 °F (175 °C) and lightly grease the baking sheets.

4. 4

   Unwrap the chilled dough and roll it in demerara sugar until evenly coated on the outside. Cut into rounds about ¼ inch thick and arrange them on the prepared baking sheets.

5. 5

   Scatter a little extra demerara sugar over each round along with a small pinch of coarse sea salt.

6. 6

   Bake for 8–10 minutes, until the cookies are just barely golden and feel firm when lightly pressed.