Classic Shortbread Recipe With Cornflour: A Timeless Treat

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Classic Cornflour Shortbread

Ingredients:

Scottish Shortbread
Scottish Shortbread

1 cup unsalted butter, softened
1/2 cup powdered sugar
1 1/2 cups all-purpose flour
1/2 cup cornflour
1/4 tsp salt

Steps:

Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
Cream together the butter and powdered sugar until light and fluffy.
Sift in the all-purpose flour, cornflour, and salt, then mix until well combined.
Roll out the dough to 1/2 inch thickness and cut into desired shapes.
Place the shortbread on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
Let cool before serving and enjoy!

Cornflour and Lavender Shortbread

Ingredients:

1 cup unsalted butter, softened
1/2 cup powdered sugar
1 1/2 cups all-purpose flour
1/2 cup cornflour
1/4 tsp salt
1 tbsp dried lavender buds

Steps:

Follow the same steps as the classic shortbread recipe, but add the dried lavender buds to the dough before rolling it out.
Bake as directed and let cool before serving for a floral twist on traditional shortbread.

Cornflour and Almond Shortbread Bars

Ingredients:

1 cup unsalted butter, softened
1/2 cup powdered sugar
1 1/2 cups all-purpose flour
1/2 cup cornflour
1/2 cup ground almonds
1/4 tsp salt

Steps:

Prepare the dough as directed in the classic recipe, but add the ground almonds for a nutty flavor.
Press the dough into a lined baking pan and bake for 20-25 minutes, or until set and lightly golden.
Cut into bars while still warm and let cool before serving for a delicious twist on traditional shortbread.