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.
