225g (8oz) plain flour
225g (8oz) unsalted butter, cut into 1/2" cubes
115g (4oz) icing sugar (some people prefer granulated sugar for shortbread)
115g (4oz) corn starch
1 tsp. salt
1 - 2 tsp. vanilla paste (or vanilla extract)
Preheat the oven to 325°. (Some recipes call for 350° but I find the lower temp works better for shortbread.)
Dump all the ingredients except the vanilla in a large bowl and mix together until the mixture looks like breadcrumbs.
Add the vanilla and lightly bring everything together.
Tip the mixture onto a lightly floured surface and gently knead until it forms a proper dough. Don't overwork it!
If you have a Scottish shortbread mold, dust it with flour and press the dough into it. No mold? No problem! Just roll the dough out and shape it into a circle by hand.
Carefully turn out the shortbread and place it onto a lined baking tray.
Take a fork and prick the surface of the shortbread all over. This prevents bubbling and helps it bake evenly.
Bake in the oven for about 20 minutes or until it's lightly golden. Keep an eye on it so it doesn't get too dark!
Once baked, pull it from the oven and, while it's still hot, score the surface into wedges with a sharp knife. This makes it easy to break into pieces after cooling.
Let it cool for at least an hour before serving. The waiting is the hardest part!
Servings
Makes about 16 servings
Nutrition Facts
Nutrition Per Serving - Calories: 210; Total Fat: 14g (Saturated Fat: 8g); Cholesterol: 35mg; Sodium: 150mg; Total Carbohydrates: 21g (Dietary Fiber: 0g, Sugars: 6g); Protein: 2g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.