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Thick Scottish Shortbread

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Source: Fine Cooking - Issue No. 26

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Active Time:  15 Minutes
Total Time:  1 Hour 25 Minutes
Yield:  Serves 12

Superfine sugar helps give these treats their delicate texture. If you can’t find it, pulse granulated sugar in a food processor for about 30 seconds.

RECIPE INGREDIENTS

1 1/2 cups unbleached all-purpose flour

3/4 cup cornstarch

1/8 teaspoon salt

1/2 cup plus 2 tablespoons superfine sugar

16 tablespoons unsalted butter, softened at room temperature for 1 hour and cut into 16 pieces

1 teaspoon vanilla extract

Other necessary recipes:
Lemon Curd

Thick Scottish Shortbread Recipe at Cooking.com

DIRECTIONS

Position a rack in the middle of the oven. Heat the oven to 300 degrees F. Line an 8x8-inch brownie pan with heavy aluminum foil, letting the foil extend over two sides of the pan.

Sift the flour, cornstarch, and salt into a large bowl. Add 1/2 cup of the superfine sugar and, with an electric mixer on low speed, mix to just blend the ingredients. Add the butter pieces and vanilla and mix until large (1/4- to 1/2-inch) crumbs form, about 2 min. Very gently press the dough evenly into the prepared pan. Don’t pack the dough into the pan. Bake until the top of the shortbread just begins to turn golden, about 1 hour and 10 min. Remove from the oven and immediately sprinkle the remaining 2 Tbs. superfine sugar over the top. Cut the shortbread into 12 squares, being sure to cut through to the bottom. Cool completely before lifting the foil and shortbread from the pan.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 12

Calories:

260

Fat. Total:

15g

Protein:

Carbohydrates, Total:

29g

Sodium:

27mg

% Cal. from Fat:

52%

Cholesterol:

41mg

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