Genuine Scottish Shortbread |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 10 |
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This recipe was rather grudgingly given me by the Scottish grandmother of a college friend after I raved about her shortbread. The cornstarch is the secret to keep it tender. Too easy & yummy to be true! Ingredients:
1/2 lb. butter (no substitutes!) |
scant 1/2 cup finely granulated sugar |
3 cups white flour |
1 tbs cornstarch |
Directions:
1. Cream the butter and sugar well.
2. Remove 1 TBS of the flour and replace it with 1 TBS cornstarch.
3. Add this to the butter/sugar mixture and mix quickly with your hands until it forms fine crumbs. The mixture should hold together when squeezed but fall apart easily.
4. Press evenly and firmly into an ungreased 9x12 pan.
5. Prick all over deeply with the tines of a fork.
6. Bake in a preheated 325° oven until light brown around the edges, from 20-30 minutes depending on your oven (it will smell simply heavenly!).
7. Cut into 2 squares with a sharp knife as soon as you take it out of the oven, but allow to cool completely before removing from the pan.
8. Keeps almost forever when stored in an airtight container, delicious right away but even better tasting when aged at least a couple of weeks.
9. To die for when served along with English black tea with milk!
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