Slice-and-Bake Shortbread Slice-and-Bake Shortbread

Slice-and-Bake Shortbread 150 Image by: Slice-and-Bake Shortbread 150 Author: Canadian Living

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.

  • Portion size 40 servings
  • Credits : Canadian Living Magazine, May 2002



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.)

Nutritional facts Per cookie: about

  • Sodium 47 mg
  • Protein 1 g
  • Calories 68.0
  • Total fat 5 g
  • Cholesterol 12 mg
  • Saturated fat 3 g
  • Total carbohydrate 6 g


  • Iron 1.0
  • Folate 3.0
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Slice-and-Bake Shortbread