Traditional Shortbread

by

Drop

POSTED Wed, 26 August 2015

Serves

12

Total Time

75 MINS

Calories

137

We like crunchy shortbread fingers in a towering stack. This recipe also works for a pizza-sized circle cut into wedges, or for neat little cut-out cookies.

recipe-image

    INGREDIENTS


  • All purpose flour icon
    All purpose flour

    120 g (about 1 cup)

  • Cornstarch icon
    Cornstarch

    50 g (about ½ cup)

  • Salt icon
    Salt

    ½ teaspoon (about 3 g)

  • Unsalted butter icon
    Unsalted butter

    115 g (about ½ cup)room temperature

  • Granulated sugar icon
    Granulated sugar

    55 g (about ¼ cup)

    METHOD


  • 1. Add all purpose flour, cornstarch and salt to a clean large mixing bowl
  • 2. Whisk briefly and set aside
  • 3. Add unsalted butter and granulated sugar to a clean large mixing bowl
  • 4. Cream together until pale and light
  • 5. Transfer dry ingredients to dough
  • 6. Knead until dough forms
  • 7. Chill - 30 min
  • 8. Pre-heat a clean baking pan oven - 150°C
  • 9. Line with parchment paper
  • 10. Roll out until 1 cm thick
  • 11. Slice
  • 12. Prick lightly
  • 13. Bake until golden brown - 25 min, 150°C
  • 14. Transfer onto cooling rack

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