White Sugar Shortbread
24th November 2010, in Baking, Recipes, USE IT (0 Comments)
They’re known as white sugar shortbread to distinguish them from brown sugar shortbread, the traditional Christmas cookie in my house.
This came to me from the Boulter’s, former clients from my personal chef days. Long before I got there in the 80′s, the Boulters had already done the glamorous Mad Men thing – with a twist. I’ve written more about my relationship with them on my personal blog.
In a nice reversal of roles, I picked up the directions by watching Ron Boulter make these shortbread. For me, this was his cookie.
Most shortbread are better if they can sit for 4-6 weeks. So get them done and out of the way – figuratively and literally.
3 cups pastry flour or 2 3/4 cups all-purpose flour
1 cup sifted icing sugar (it will get sifted twice)
1 cup cornstarch
1 lb butter – hard
- Sift measured flour, icing sugar and cornstarch into a large bowl.
- Cut butter into it until a little bigger than peas.
- Turn out on a floured board and knead with hands until dough ‘cracks’ (less than more, use a light touch)
- Chill slightly (an hour or two), then roll out evenly to 1/2″ thick and cut with cutters (use simple shapes)
- Place on pan 1″ apart and bake 350 for 30 minutes until just brown around the edges.
- Cool on wire racks. Store in an air tight tin (do not freeze).