So
"melt-in-your-mouth" that
you almost don't need to chew!
Seriously,
the best recipe for shortbread ever!
- 3 cups
flour
- ½
cup cornstarch
- 1
cup icing sugar
- 1
lb butter
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INSTRUCTIONS:
- Cream
butter and add sugar. Work together thoroughly until creamy.
- Shift
flour and cornstarch together in separate bowl.
- Add
to butter and sugar mixture. Whip until fluffy and until mixture
breaks.
- Drop
by tablespoon or add a little more flour and knead until it can
be rolled. You can either roll into a log and slice the cookies.
Or roll flat and cut with cookie cutters. Put a few sprinkles on
the top to give it colour.
- Bake
until light brown.
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THE SECRET:
Bake
until barely brown on the edges. It will feel like it's slightly under-cooked
when you transfer it to a cooling rack, almost too fragile to move.
That means it's perfect! Just transfer gently!
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