I’m happy to let you know, this recipe is melt-in-your-mouth amazing and very easy to do.
I usually make a whipped shortbread cookie during the Christmas season, but I love the way these are almost like bars and have a little crunch of sugar on top.
Feel free to share with me your favourite shortbread recipes.
Adapted from Vanilla Bean Baker
1 cup of butter
1/2 cup of icing sugar
1 1/2 cups of cake and pastry flour
1/2 cup of corn starch
2 tablespoons granulated sugar
Slice up chilled butter and cream in a stand mixer on medium speed for a few minutes until smooth.
While that is mixing, combine the flour and corn starch in a small until combined.
Add the icing sugar to the butter until incorporated and then add the flour mixture. Do not over mix, but make sure it is combined and a little fluffy.
Line a 9×9 dish with parchment paper and scoop all dough into pan, spreading it out with a spoon or spatula. Avoid using your hands as this warms the butter.
Once you have evenly spread it through the pan, prick it with a fork several times and sprinkle it with about 1 tablespoon of sugar.
Now put it in the fridge to chill while your oven preheats. Preheat your oven to 300 degrees. Bake for 45-50 minutes until set and lightly browned on the edges.
As soon as it comes out, sprinkle it with another tablespoon of sugar and let it cool completely. (I mean cool, not warm or it will crumble)
Once cooled, slice it into bars and enjoy it with a hot cup of tea.