• 1 ¼ cups white pastry flour
  • ¾ cup white bread flour
  • 2 tablespoons finely chopped sage (thyme or rosemary also work well here!)
  • 1 teaspoon sea salt
  • ½ teaspoon baking powder
  • ⅔ cups confectioners’ sugar
  • 1 cup cultured butter 
  • flaky salt, for finishing

Makes 16-20


  1. Preheat the oven to 325F. Line an 8×8” pan with parchment paper, leaving 2 inches of overhang on 2 sides. 
  2. Whisk the flours, sage, salt, and baking powder together in a medium bowl. Cream the butter and sugar in a stand mixer set to medium-high speed until ultra-fluffy and pale, 3 minutes. Scrape the sides of the bowl down, and with the mixer on low, incorporate the dry ingredients. Press dough into prepared pan, and smooth the top. Bake until lightly golden, about 25-30 minutes.
  3. While still warm, carefully lift the shortbread out of the pan and onto a work surface (instead of pulling the sides of the parchment up, pull out, so as to not collapse the cookie inward). Cut as desired, then carefully return cookies back to the pan to firm up. Finish with more flaky salt, and serve with soft cheeses, jammy fruits, a cup of tea…