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13 When cool, turn the shortbread gently out of its pan and break or cut it into wedges along the scored lines. STORE The shortbread
will keep in an airtight container for 5 days.
10 Bake in the center of the oven for 30–40
minutes. Cover with foil if it browns quickly.
11 Take the shortbread out of the oven and
re-score the wedges with a sharp knife.12 While it is still warm, scatter a thin layer
of sugar evenly over the top.