It would seem logical that one should be able to find a recipe for shortbread on a blog named Shortbread, right? Possibly even in the very first post one might think. Well, it just didn’t quite work out that way here.
I suppose the reason is mainly that I wanted to make sure that if there was a recipe for shortbread, that it would be the best one I could give you. So (drumroll) here it is! I give you my favorite Shortbread recipe that is buttery, crumbly, and perfectly sweet. I know, it’s about time.
makes 16 pieces
- 1 cup (8 ounces) butter, softened
- 1/2 cup (4 ounces) granulated sugar, plus extra for top
- 1 cup (8 ounces) all-purpose flour
- 1/2 cup (4 ounces) corn flour or fine semolina*
- 1/4 tsp salt (if using unsalted butter)
- Preheat oven to 325 degrees.
- Sift flours and salt (if using) together into a bowl. Set aside.
- Beat together butter and sugar with a stand or hand mixer until creamy.
- Gradually add flour mixture to butter/sugar mixture and blend just until it comes together as a dough.
- Dump dough out onto a piece of parchment or a lightly floured surface and divide into two halves. Gently shape halves into discs and press each into two 8-inch round tart pans or cake tins. (Alternately, shape all the dough into a rectangle and press into a 9×13 inch baking pan.)
- Using a fork, either prick holes all over the dough or press the tines around the outer edges (or both).
- Bake for 35-45 minutes until pale golden all over.
- Remove from the oven and dust top with sugar. Cut each into 8 triangles (or 16 squares) while still warm, then let cool completely before removing from pan.
*I use Bob’s Red Mill Corn Flour. If you can’t find or don’t have corn/semolina flour, the recipe will still work using just all-purpose flour.