Shortbread

Submitted by a Bake A Batch for Wings of Providence baker who wishes to remain anonymous. Thanks for being part!



Shortbread

2 cups cake flour (or all-purpose flour)
1/2 cup icing sugar
1 tbsp cornstarch
1/2 lb. butter (do not substitute margarine)

  1. Sift flour, measure and sift with icing sugar and cornstarch.
  2. Put this in a bowl and work with the fingers until thoroughly blended.
  3. Add the butter –  be sure that the butter is cold to start with, working quickly, blending with your fingers, so that the mixture does not become warm and oily.
  4. Pat the stiff mixture into a 9-inch square baking pan.
  5. Prick the entire surface with a sharp fork.
  6. Bake at 325 degrees F for 50 minutes or until lightly browned.
  7. Cut in small squares while still hot. Makes approx. 2 dozen squares.

Note:

1/2 lb. butter = 1 cup = 225 grams

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