Sunday, February 4, 2007

Scotch Shortbread

1 ¼ c flour
3 Tbsp cornstarch
About 1/3 c sugar, divided
½ c butter, cut into chunks

Preheat oven to 325.

In a medium bowl, combine flour, cornstarch, ¼ cup of the sugar and the butter. With your fingers, rub mixture together until it is very crumbly and no large pieces remain. Press into a firm lump, using your hands. Place dough (it is crumbly) in a 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 price surface evenly.

Bake until pale golden brown, about 40 minutes. Remove from oven and, while warm, cut with a sharp knife into 8 to 12 wedges; sprinkle with about 1 Tbsp 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 if you want to keep longer).

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