Scottish Shortbread

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(There are a variety of "authentic" shortbread recipes. This one, shared by a true Scot, has always worked well for the author.)

 

24 servings

2 c. all-purpose flour

2 1/2 T. cornstarch

3/4 c. confectioners' sugar

1 c. real butter, room temperature

Mix all ingredients by hand just until no longer crumbly. Roll into a flat circle and score like a pie, or cut into rounds with a cookie cutter. Make holes with a fork over the entire surface. Bake at 350 degrees until just firm, about 15 minutes. Do not brown.

See the full article in the July 1992 issue.

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