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.

Shortbread’s Shortbread

makes 16 pieces

Ingredients

• 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)

Directions

1. Preheat oven to 325 degrees.
2. Sift flours and salt (if using) together into a bowl. Set aside.
3. Beat together butter and sugar with a stand or hand mixer until creamy.
4. Gradually add flour mixture to butter/sugar mixture and blend just until it comes together as a dough.
5. 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.)
6. Using a fork, either prick holes all over the dough or press the tines around the outer edges (or both).
7. Bake for 35-45 minutes until pale golden all over.
8. 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.

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