Thick Scottish Shortbread
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.
Yields 12 squares.
To learn more, read the article:
A Foolproof Way to Make Luscious, Light Lemon Curd
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)
Position a rack in the middle of the oven. Heat the oven to 300°F. Line an 8x8-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.
nutrition information (per serving):
photo: Rita Maas
From Fine Cooking 26
, pp. 52-54
April 1, 1998