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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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The secret to tender shortbread a classic Scottish treat is not overworking the dough. Ingredients:
1 1/2 cups all purpose flour |
2/3 cup sugar |
1/4 cornstarch |
2 1/2 teaspoons grated lemon peel |
1/2 teaspoon salt |
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes |
Directions:
1. Preheat oven to 300°F. Blend first 5 ingredients in processor. Add butter; cut in using on/off turns until moist clumps form. Gather dough into ball; divide in half. Press 1 dough half onto bottom of each of two 8-inch-diameter cake pans. Pierce dough all over with fork.
2. Bake until cooked through and pale golden, about 40 minutes. Cool shortbread in pans on racks 5 minutes. Cut each warm shortbread in pan into 12 wedges. Cool completely. Using spatula, carefully transfer to platter. (Can be made up to 4 days ahead. Store in airtight container at room temperature.)
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