90 MIN

Shortbread

Name: Shortbread
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 30 min
Yield: 16 servings
Cuisine: Scottish
Ingredients: 10 1/2 oz all-purpose flour; 7 oz salted butter (cold, cut into cubes); 3 1/2 oz superfine sugar; 1 3/4 oz cornstarch; 1/4 tsp fine sea salt; 2 tbsp turbinado sugar (for dredging)

Three ingredients, worked as little as possible, baked pale and dredged with sugar while hot.

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Ingredients

10 1/2 ozall-purpose flour
7 ozsalted butter, cold, cut into cubes
3 1/2 ozsuperfine sugar
1 3/4 ozcornstarch
1/4 tspfine sea salt
2 tbspturbinado sugar, for dredging

Method

1
Put the flour, cornstarch, superfine sugar and salt in a bowl and rub in the cold butter with your fingertips until the mixture looks like coarse breadcrumbs.
2
Squeeze the crumbs together with your hands until they form a dough. Do not knead it, and stop the moment there is no loose flour left.
3
Press the dough evenly into a lined 20 by 20cm pan, level the top, prick all over with a fork and chill for 30 minutes. Heat the oven to 325°F.
4
Bake for 32 to 35 minutes, until it is just barely colored and no more. Dredge the turbinado sugar over the moment it comes out, cut into fingers while warm, and leave in the pan to cool completely.

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