Chatelaine Shortbread
From biceps15 15 years ago
- 40 minutes to make
- Serves 16
I combined shortbread recipes and added cornstarch from an old Scottish recipe to this recipe from Chatelaine. The result is an incredibly smooth and creamy shortbread, better than I've ever made.
Ingredients
- ¾ c. room temp butter shopping list
- ½ c. icing sugar shopping list
- ½ tsp vanilla shopping list
- ¼ tsp salt shopping list
- 1 1/3 c. flour shopping list
- ¼ c. corn starch shopping list
How to make it
- Scrape dough into ungreased 8-inch square baking pan.
- Lightly flour fingers. Pat mixture to an even thickness.
- Using a fork, lightly prick dough every 1 inch.
- Bake in the lower 3rd of the oven until edges are deep golden and centre is lightly golden, 40 minutes.
- Remove. Using a serrated knife cut into squares, diamonds, triangles, fingers—whatever you want.
- Store in airtight container.
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The Rating
Reviewed by 1 people-
Hahaha that was cute thank you nice shortbread
five
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minitindel
in THE HEART OF THE WINE COUNTRY loved it
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