Slice-and-Bake Shortbread
Brought to the New World by Scottish immigrants, shortbread has been lovingly adopted by Canadians – and adapted into dozens of variations. But here's one with an honest-to-goodness flavour that takes it straight back to its roots.
Servings: 40 cookies
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 68 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 6 g |
| fibre | trace |
| chol | 12 mg |
| sodium | 47 mg |
| % RDI: | - |
| iron | 1% |
| vit | 4% |
| folate | 3% |
-
1 cup (250 mL) butter, softened
3 tbsp (50 mL) cornstarch
1/4 cup (50 mL) granulated sugar
1 3/4 cups (425 mL) all-purpose flour
Preparation:
In large bowl, beat butter until fluffy; beat in cornstarch, then sugar, 1 tbsp (15 mL) at a time. Stir in flour, 1/4 cup (50 mL) at a time.
On lightly floured surface, shape dough into 14-inch (35 cm) long log; wrap in plastic wrap and refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 3 days.) Slice into 1/4 inch (5 mm) thick rounds; place 2 inches (5 cm) apart on parchment paper–lined or greased rimless baking sheets.
Bake in top and bottom thirds of 275°F (140°C) oven, rotating and switching pans halfway through, until firm to the touch and bottoms are light golden, 40 to 50 minutes. Let cool on pans on racks for 10 minutes; transfer to racks and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 1 week or freeze for up to 1 month.)
On lightly floured surface, shape dough into 14-inch (35 cm) long log; wrap in plastic wrap and refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 3 days.) Slice into 1/4 inch (5 mm) thick rounds; place 2 inches (5 cm) apart on parchment paper–lined or greased rimless baking sheets.
Bake in top and bottom thirds of 275°F (140°C) oven, rotating and switching pans halfway through, until firm to the touch and bottoms are light golden, 40 to 50 minutes. Let cool on pans on racks for 10 minutes; transfer to racks and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 1 week or freeze for up to 1 month.)
Additional Information
- Variations:
Pistachio Cardamom Shortbread: Add 1/2 cup (125 mL) chopped pistachios and 1/2 tsp (2 mL) ground cardamom to the flour.
Maple Shortbread: Replace the sugar with maple syrup, increase the flour to 2 cups (500 mL) and add a dash of maple extract.
Source
Canadian Living Magazine, May 2002
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »