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Scotch Shortbread

the.instructor's picture
  All purpose flour 1 1⁄4 Cup (20 tbs)
  Cornstarch 3 Tablespoon
  Sugar 1⁄3 Cup (5.33 tbs)
  Butter 1⁄2 Cup (8 tbs), cut in to chunks

In a bowl, combine flour, cornstarch, 1/4 cup of the sugar, and butter.
With your fingers, rub mixture together until it is very crumbly and no large particles remain.
Then press into a firm lump with your hands.
Place dough (it is crumbly) in an 8- or 9-inch-diameter cake pan with a removable bottom and press out firmly and evenly.
Impress edge of dough with the tines of a fork to make a decorative border; then prick surface evenly.
Bake in a 325° oven until pale golden brown, about 40 minutes.
Remove from oven and, while warm, cut with a sharp knife into 8 to 12 wedges and sprinkle with about 1 tablespoon sugar.
Let cool, then remove pan sides and transfer cookies to a serving tray or airtight container.
Store at room temperature for up to 1 week (freeze for longer storage).

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