Saturday, May 31, 2008

SCOTTISH SHORTBREAD MMM!

SCOTTISH SHORTBREAD

Very rich, tender and flaky. Yields one 9” square pan.

½ pound butter

¾ cup icing sugar

½ cup corn starch

1 ¾-2 cups cake & pastry flour

1. Preheat oven to 300°

2. Using hand mixer, beat butter until light and fluffy

3. Gradually blend in icing sugar

4. Blend in corn starch

5. Add cake & pastry flour to make a stiff dough

6. Pat dough into a 9” square pan

7. Bake for 1 hour or until done to taste

8. When hot from the oven, cut into squares

NOTE: If you use all purpose flour instead of cake & pastry flour,

shortbread will be hard instead of tender and flaky.