Perfect Shortbread Recipe

Perfect Shortbread


1 cup butter, softened
3 tbsp cornstarch
1/4 cup sugar
1 3/4 cups flour

How to make Perfect Shortbread

Preheat oven to 275.

In a large bowl, beat butter till fluffy. Gradually beat in cornstarch, then sugar. With a wooden spoon, beat in flour, about 1/4 cup at a time.

On a lightly floured surface or pastry cloth, roll out dough to 1/4 inch thickness. Using a floured, fluted 2 inch round cookie cutter, cut out cookies.

Place on wax lined baking sheets, prick each cookie 3 times with a fork. Freeze until firm. It can be prepared to this point and then stored in freezer bags for up to one month.

Place frozen cookies on baking sheet.

Bake in oven for 40 to 50 minutes or until firm to the touch. Remove from baking sheet and let cool on racks.

It can be stored in an airtight container for up to 2 weeks.

Makes 24.
Question from the Chef

“What's your favorite way to cook with nut?”

  • snegurochka
    snegurochka says

    the shortbread looks so tempting. could you please tell me what is cornstarch for? to give it a colour? can we add cornflour instead?

  • snegurochka
    snegurochka says

    and one more question. does 1 cup of butter stand for like 250g?

  • MamaBear
    MamaBear says

    The cornstarch is for the texture, I'm not familiar with cornflour so I wouldn't know, but I really would stick with the cornstarch or you won't get the crumbly texture that a shortbread is known for. Yes, 1 cup = 250g.

  • allyjarvis
    allyjarvis says

    Just to clear things up here, cornstarch is cornflour. It just depends on what part of the globe your from.

  • snegurochka
    snegurochka says

    thank you for the answer. i haven't baked them yet, though. ;) i really wanted to, just... i realised i don't know the basic thing. when you say "Preheat oven to 275" you mean 275 degrees Fahrenheit or Celsius???

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