Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Thick Scottish Shortbread




Source of Recipe


Source: Fine Cooking - Issue No. 26


List of Ingredients




1 1/2 cups unbleached all-purpose flour

3/4 cup cornstarch

1/8 teaspoon salt

1/2 cup plus 2 tablespoons superfine sugar

16 tablespoons unsalted butter, softened at room temperature for 1 hour and cut into 16 pieces

1 teaspoon vanilla extract



Recipe



Position a rack in the middle of the oven. Heat the oven to 300 degrees 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.