1 c Butter; 8 oz at room temp
2/3 c Fruit sugar; 4 oz
1 c Cornstarch; 4 oz
1 3/4 c Flour, all purpose; 8 oz
“Our winner, Patricia Ralston who is originally from Glasgow, Scotland,
fits the bill with her mother’s recipe. It’s crisp, crumbly and buttery.
Patricia recommends a food processor for a lighter product. (she weighs the
ingredients). Make traditional rounds or slice dough into cookies and bake
about 18 minutes. Never grease the baking sheets.”
In a food processor or by hand, cream butter and sugar together until light
and fluffy. Sieve cornstarch and flour together and gradually beat into
creamed mixture. Knead until smooth. press into 12 X 8 square pan. Smooth
top and mark into “fingers”. prick with fork. Bake at 325F for 50 minutes.
If shortbread starts to brown, turn down to 300F. Recut fingers and dredge
with fruit sugar while still warm. Cool in pan.
SOURCE: winner of Shortbread contest held at The Cookbook Store, Toronto,
Ontario, Canada. published in Foodworks, their newsletter. posted by Anne
MacLellan
From
Yields
1 Servings