"This is a Scottish Shortbread that I even have created by means of trial and errors. It is a favourite of my family and buddies."
- 2 cups butter
- 3 cups all-reason flour
- three cups cake flour
- 1 half cups white sugar
- half of cup cornstarch
|Prep :||Cook : 60M||Ready in :|
- Preheat oven to 350 stages F (a hundred seventy five ranges C).
- Place butter (now not softened) in a big blending bowl. Add flour, sugar and corn starch. Mix with hands (do not use a mixer) until blended and most of dough is like direction cornmeal. It might be very lumpy.
- Spread a part of the dough into the bottom of a tumbler pie pan and press firmly into the pan. Add dough until the thickness is set half inch thick.
- Place in oven and bake till edges are golden brown. Remove from oven and use a fork to create perforations. Shortbread will break effortlessly when cooled. Remove from pie pan by placing a plate to cowl, then flipping over - shortbread will fall out in one piece.
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