RCI-BR.005.0549.001
Scottish Shortbread
Shortbread An unusual shortbread recipe in that this one also uses brown sugar and some cornmeal - it works!!! Delicious with ice cream, or on they're own.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- butter1 cupsoftened
- ½ cup
- ¼ cup
- ½ teaspoon
- ¼ teaspoon
- white cornmeal2 tablespoons
- 1¾ cups
Method
1
Preheat oven to 350°F (175°C).
2
Cream together softened butter, granulated sugar, and firmly packed brown sugar in a large bowl until light and fluffy, approximately 3-4 minutes.
3
Stir in vanilla extract and salt until fully incorporated.
4
In a separate bowl, whisk together all-purpose flour and white cornmeal.
5
Gradually fold the flour and cornmeal mixture into the creamed butter mixture until a soft dough forms, being careful not to overwork the mixture.
6
Press the dough evenly into an ungreased 8-inch square baking pan, smoothing the surface with the back of a spoon.
7
Pierce the dough all over with a fork to create small holes and help prevent the shortbread from puffing during baking.
8
Cut the dough into 16 equal squares or rectangular fingers before baking, using a sharp knife and wiping the blade between cuts for clean edges.
9
Bake for 18-22 minutes, or until the edges are light golden brown but the center remains pale.
20 minutes
10
Remove from oven and allow the shortbread to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.