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Shortbread

Time 45 minutes
Yields Makes about 20 shortbreads
Shortbread
1

Heat the oven to 300 degrees.

2

Cream the butter and sugar in the bowl of an electric mixer. Sift together the sugar, cornstarch, flour and salt. Add the dry ingredients a little at a time and blend to get a soft but manageable dough.

3

Roll the dough out on a lightly floured surface to 1/3 inch thick. If the dough is too dry to roll out easily, add a tablespoon of water to the dough. Using a 3-by-1-inch cutter or other shapes, cut the dough, then transfer the shapes to a baking sheet, placing them about 2 inches apart. Prick the tops with a fork.

4

Bake the shortbreads until just firm and very pale golden, about 30 minutes. Remove from the oven, let cool a minute, then gently remove from the baking sheet.


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