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Recipe

Thick Scottish Shortbread

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Rita Maas

Yield: Yields 12 squares.

Superfine sugar helps give these treats their delicate texture. If you can’t find it, pulse granulated sugar in a food processor for about 30 seconds.

Ingredients

  • 6 oz. (1-1/2 cups) unbleached all-purpose flour
  • 3-1/2 oz. (3/4 cup) cornstarch
  • 1/8 tsp. salt
  • 1/2 cup plus 2 Tbs. superfine sugar
  • 8 oz. (16 Tbs.) unsalted butter, softened at room temperature for 1 hour and cut into 16 pieces
  • 1 tsp. vanilla extract
  • Lemon Curd  (optional)

Nutritional Information

      Calories (kcal) : 260
      Fat Calories (kcal): 140
      Fat (g): 16
      Saturated Fat (g): 10
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 40
      Sodium (mg): 25
      Carbohydrates (g): 28
      Fiber (g): 0
      Protein (g): 2

Preparation

  • Position a rack in the middle of the oven. Heat the oven to 300°F. Line an 8×8-inch brownie pan with heavy aluminum foil, letting the foil extend over two sides of the pan.
  • Sift the flour, cornstarch, and salt into a large bowl.Add 1/2 cup of the superfine sugar and, with an electric mixer on low speed, mix to just blend the ingredients. Add the butter pieces and vanilla and mix until large (1/4- to 1/2-inch) crumbs form, about 2 minutes. Very gently press the dough evenly into the prepared pan. Don’t pack the dough into the pan. Bake until the top of the shortbread just begins to turn golden, about 1 hour and 10 minutes. Remove from the oven and immediately sprinkle the remaining 2 Tbs. superfine sugar over the top. Cut the shortbread into 12 squares, being sure to cut through to the bottom. Cool completely before lifting the foil and shortbread from the pan.
  • If you like, serve the shortbread topped with Lemon Curd.

Reviews

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Reviews

  • Gingernm | 12/05/2016

    Oh my! I'm never buying shortbread again! Wonderful!

  • CookinginDallas | 05/09/2010

    Simply the best. Wonderful flavor.

  • Rebs | 05/02/2008

    This recipe worked really well using Splenda instead of sugar.Any diabetic could eat this, especially with the curd on top.

  • kiwitart | 10/31/2007

    Yummy scrumptious. I have always been a "packer" and now knowing not to pack the dough into the tin the fantastic light result reminds me of my Scottish Grans shortbread. Many thanks Elinor. Regards Heather

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