Glamis Shortbread
 
Makes 12
Ingredients
  • ⅔ cup cake flour
  • ⅓ cup cornstarch
  • ⅓ cup confectioners’ sugar
  • ¼ teaspoon fine sea salt
  • ⅓ cup unsalted European-style butter, softened
Instructions
  1. Preheat oven to 325°F. Line a 9x5-inch loaf pan with parchment paper, letting excess hang off both long sides.
  2. In a large bowl, beat together cake flour, cornstarch, confectioners’ sugar, and sea salt with a mixer at low speed until combined. Beat in butter at medium-low speed until butter is worked in and mixture is crumbly and holds together when pressed. Transfer mixture to prepared loaf pan and press firmly into an even layer with hands or a flat-bottom measuring cup.
  3. Bake shortbread for 20 minutes. Remove pan from oven, and carefully cut shortbread into 12 (2½x1½-inch) rectangles in pan. Using a fork, prick shortbread surface as desired. Return pan to oven and bake shortbread until set and lightly golden around edges, approximately 10 minutes more. Let shortbread cool completely in pan. Transfer shortbread to an airtight container and serve within 5 days.
Recipe by TeaTime Magazine at https://teatimemagazine.com/glamis-shortbread/