SHORTBREAD

  

After some tinkering, I finally made a shortbread that is worth baking at home. These are simple and lovely with tea and fresh fruit.

My first shortbread was buttery and rich, but off. They were heavy little bricks. You could tell that they were homemade, and not in a charming sense. Why make something when the packaged version is better?

After testing with butter quantity to no avail, I lightened the flour with corn starch, and voila! These could have come from a package, in the best sense. Buttery, crumbly, light, but oh so rich. Baking magic. If you have cake flour, French T45 or Italian 00, you might be able to skip the corn starch. No guarantees. Most pantries are stocked with the all-purpose stuff, so a little corn starch can be your friend!

 

A happy little shortbread recipe:

  • 140 g sugar
  • 200 g salted butter at room temperature
  • 225 g flour
  • 125 g corn starch
  • Pinch salt
  • 1/4 tsp cinnamon, vanilla, or any flavors that you would like (nothing at all is just fine)

Mix all together with your hand. Pat out into a good half inch thick rectangle. Slice into bars and place on cookie sheet. Poke holes on each bar using a fork. Bake 150°C or 300°F for 46 min, or until they look golden brown to your taste.

These keep well in an air-tight jar for a week.

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2 comments

  1. johanna

    love me some shortbread–my favorite tea cake! thanks for this awesome spring recipe–right when fresh butter is perfect too 🙂
    i can’t have corn starch though–can i substitute arrowroot starch, potato starch, or something else?

    • I sometimes use potato starch instead of corn starch, but I haven’t tried it with this recipe in particular. You could give it a try! I’ve never used arrowroot. I’ll have to test it out. You could also use cake flour in place of the all purpose flour and the corn starch. Wish I could be of more help! Happy spring and happy cooking!

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