I really love shortbread, and particularly Walkers shortbread, mmm… But these homemade ones can compete! I do not own a shortbread mould (yet…), so I form a log, and cut slices of 3/4 cm.

115 g cold butter

50 g sugar

50 g corn starch (maizena)

175 g flour

Work the cold butter in the dry ingredients, until it resembles breadcrumbs, continue, and a dough will form.

Form a log, and slice it up.

Bake at 160 degrees Celsius for 20 minutes, until golden. The shortbread will be soft, but will harden as they cool.

In the picture, there was actually 6 pieces on the plate, but by the time I found my camera, one had mysteriously disappeared…

The recipe yields 30 small shortbread.

For chocolate shortbread, I believe 1 tbsp. flour could be substituted with cocoa powder.

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