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Slice-and-Bake Shortbread

By The Canadian Living Test Kitchen

Tested till perfect

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Slice-and-Bake Shortbread

Slice-and-Bake Shortbread
Photography by Matthew Kimura

This recipe makes 40 cookies servings

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Nutritional Info
Per cookie: about -
cal 68
pro 1 g
total fat 5 g
sat. fat 3 g
carb 6 g
fibre 0
chol 12 mg
sodium 47 mg
% RDI: -
iron 1
vit 4
folate 3

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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.

Ingredients

  • 1 cup butter, softened
  • 3 tbsp cornstarch
  • 1/4 cup granulated sugar
  • 1-3/4 cups 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.)

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

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