Classic shortbread

Votes: 2

Time: 1 hour 55 minutes
Complexity: easily
Quantity: 36 shortbread cookies

This amazing shortbread is made with just four basic ingredients, and despite its simplicity, it captivates everyone with its flavor and extraordinary texture. The addition of cornstarch to the dough creates a crispy, crumbly, and tender texture. Sugar imparts a delicate golden hue.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

330 g unsalted butter, room temperature, plus extra for greasing the pan
3 cups premium flour
6 tablespoons cornstarch
1/4 teaspoon fine salt
3/4 cup granulated sugar

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, butter, starch

Cooking the dish according to the recipe:

Position the oven rack in the middle position and preheat the oven to 160°C. Grease a 22x30x1 cm baking pan with butter and line it with parchment paper, then grease the paper with butter.
Combine flour, cornstarch, and salt in a bowl. Beat butter and sugar with a mixer on medium speed until light and fluffy, 5-7 minutes. Gradually add the flour mixture and mix on low speed until the dough is smooth; do not overbeat.

Transfer the dough to the prepared pan, spreading it out as evenly as possible with a spatula. Cover with plastic wrap, then press down with your hands to smooth the dough into an even layer. Remove the wrap and use a sharp knife to cut the dough into strips approximately 2.5 x 7 cm in size. Prick the surface with a fork to create a pattern.
Bake, rotating the pan halfway through, until golden brown, 60-70 minutes. Let stand in the pan for 5 minutes.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
Then cut the bars again along the previous cuts. Carefully lift the cookies from the parchment with a small spatula and transfer them to a wire rack to cool completely. Store cookies in an airtight container for up to 5 days..