Thick Scottish Shortbread

Thick Scottish Shortbread
Photo by Rita Maas

Ingredients

  • Lemon Curd (optional)
  • ½ cup plus 2 Tbs. superfine sugar
  • 3-½ oz. (¾ cup) cornstarch
  • 8 oz. (16 Tbs.) unsalted butter, softened at room temperature for 1 hour and cut into 16 pieces
  • 1 tsp. vanilla extract
  • 6 oz. (1-½ cups) unbleached all-purpose flour
  • 1/8 tsp. salt

Position a rack in the middle of the oven. Heat the oven to 300°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 lo...

View full recipe at Fine Cooking

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