Recipe by KitchenKelly
This is my Scottish grandmother's recipe. It melts in your mouth rather than be hard and crunchy like the North American version.
Top Review by Bonnie G #2
DH has been asking me to make a shortbread recipe for some time and just ordered a very pretty special shortbread pan I wanted to try. So glad I picked this one, I followed the recipe exactly including mixing by hand and then refrigerating but did have to bake about an extra 15 minutes before it even becan to turn a very light brown. I was a little nervous when I noticed there was no additional liquid (I've never done anything like this before) but it quickly turned into a nice soft dough. Loved the end result and couldn't be happier, light and melt in your mouth and not to sweet. This is exactly what DH was wanting. Virtual Culinary Cruise: British Isles & Irelandâ€�
Directions See How It's Made
- Sift cornstarch, sugar and flour together.
- Blend in butter until combined and then use hands to knead into a soft dough.
- Shape dough into a ball, cover with plastic wrap and refrigerate for 30 minutes.
- Place dough in the bottom of a greased 9x9-inch pan and bake at 300°F for 15-20 minutes or until lightly browned.
- Cool completely in pan and cut into squares.
- Store in an airtight container.