Thick Scottish Shortbread
Source of Recipe
BBR
Recipe Introduction
Posted by: deweydecimal *********Superfine sugar helps give these treats their delicate texture. If you can't find it, pulse granulated sugar in a food processor for about 30 seconds.
List of Ingredients
Yields 12 squares.
6 oz. (1-1/2 cups) unbleached all-purpose flour
3-1/2 oz. (3/4 cup) cornstarch
1/8 tsp. salt
1/2 cup plus 2 Tbs. superfine sugar
8 oz. (16 Tbs.) unsalted butter, softened at room temperature for 1 hour and cut into 16 pieces
1 tsp. vanilla extract
Lemon Curd (optional)
Recipe
Position a rack in the middle of the oven. Heat the oven to 300°F. Line an 8x8-inch brownie pan with heavy aluminum foil, letting the foil extend over two sides of the pan.
Sift the flour, cornstarch, and salt into a large bowl.Add 1/2 cup of the superfine sugar and, with an electric mixer on low speed, mix to just blend the ingredients. Add the butter pieces and vanilla and mix until large (1/4- to 1/2-inch) crumbs form, about 2 min. Very gently press the dough evenly into the prepared pan. Don't pack the dough into the pan. Bake until the top of the shortbread just begins to turn golden, about 1 hour and 10 min. Remove from the oven and immediately sprinkle the remaining 2 Tbs. superfine sugar over the top. Cut the shortbread into 12 squares, being sure to cut through to the bottom. Cool completely before lifting the foil and shortbread from the pan.
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