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1 Preheat the oven to 325°F (160°C). Grease
the pan and line with parchment paper.4 Stir in the flour and cornstarch very gently,
stopping as soon as the flours are mixed in.7 Score the circle of shortbread lightly, with
a sharp knife, into 8 wedges.2 Place the softened butter and sugar in
a large bowl.5 Bring together with your hands to form
a rough, crumbly dough. Transfer to the pan.8 Prick the shortbread all over with a fork
to make a decorative pattern.3 Cream together the butter and sugar with
an electric hand mixer until light and fluffy.6 Firmly push the dough down with your
hands to form a compact, even layer.9 Cover the shortbread with plastic wrap and
chill in the refrigerator for 1 hour.Shortbread
A Scottish classic, shortbread should only color very lightly in the oven, so remember to cover with foil if browning.Chilling time
1hrMAKES 8
WEDGES15
MINS30–40
MINSSpecial equipment
8in (20cm) round cake panIngredients
11 tbsp unsalted butter, softened,
plus extra for greasing(^1) ⁄ 3 cup sugar, plus extra for sprinkling
11 ⁄ 3 cups all-purpose flour, plus extra
for dusting
(^1) ⁄ 2 cup cornstarch