Shortbread

"Tartine Bakery, San Francisco, CA"
 
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photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
9
Yields:
60 two x 1/2 inch bars
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ingredients

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directions

  • Preheat oven to 325°; butter a 10x6 inch glass baking dish.
  • Add butter to a mixing bowl—the butter must be very soft, the consistency of mayonnaise or whipped cream.
  • Add the salt to the butter and mix well with a wooden spoon or whisk sot that it dissolves completely before you add the rest of the ingredients.
  • Sift the flour and cornstarch together into a bowl.
  • Add the sugar to the butter and mix just until combined.
  • Add the flour mixture and mix just until a smooth dough forms.
  • Pat the dough evenly into the prepared baking dish; the dough should be no more than 2/3 inch deep.
  • Bake until the top and bottom are lightly browned, about 30 minutes.
  • The middle of the shortbread should remain light; let cool on a wire rack until warm to touch.
  • Sprinkle the shortbread with the superfine sugar; tilt the dish so that the sugar fully and evenly coats the surface and then tip out the excess sugar.
  • With a very thin, sharp knife, cut the shortbread into rectangular fingers, about ½ inch wide and 2 inches long; if the cookies have become cold, they will not slice well, so they must still be warm to the touch at this point.
  • Chill thoroughly before removing from the baking dish; the first cookie is difficult to remove, but the rest should come out easily with the aid of a small, thin offset spatula.

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Reviews

  1. It's just as good as the shortbread I got in Edinburgh. I mixed by hand. Really great and easy recipe.
     
  2. I've been looking for a recipe like this for a few years now and I'm happy to say I can now stop looking and start eating. I made one batch last night in the mixer and another batch this morning that I mixed by hand. Both turned out great! Thank you so much.
     
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