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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 16 |
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I combined shortbread recipes and added cornstarch from an old Scottish recipe to this recipe from Chatelaine. The result is an incredibly smooth and creamy shortbread, better than I've ever made. Ingredients:
3/4 c. room temp butter |
1/2 c. icing sugar |
1/2 tsp vanilla |
1/4 tsp salt |
1 1/3 c. flour |
1/4 c. corn starch |
Directions:
1. Scrape dough into ungreased 8-inch square baking pan.
2. Lightly flour fingers. Pat mixture to an even thickness.
3. Using a fork, lightly prick dough every 1 inch.
4. Bake in the lower 3rd of the oven until edges are deep golden and centre is lightly golden, 40 minutes.
5. Remove. Using a serrated knife cut into squares, diamonds, triangles, fingers—whatever you want.
6. Store in airtight container.
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