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
MethodIn 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