|All purpose flour||3⁄4 Cup (12 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Aniseed||1⁄4 Teaspoon, chopped|
|Unsalted butter||1⁄2 Cup (8 tbs), melted and cooled|
Position rack in center of oven and preheat to 325Â°F.
Combine flour, sugar, cornstarch and aniseed in medium bowl.
Pour butter over dry ingredients and stir to combine well.
Press dough evenly onto bottom of 9 inch pie plate.
Bake until golden brown, piercing with toothpick if dough puffs up, about 30 minutes.
Cut hot shortbread into 8 wedges.
Cool completely. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)