These are called Mum’s shortbread on my recipe card. They’re the only shortbread I
ever knew until I was older and a friend’s mother was making what I learned is the most common kind, shortbread made with white sugar. I have a good recipe for those now, too. On my recipe card those are, Boulter’s Shortbread.
You might think these cookies of my mother’s look plain and boring, but when have sugar and butter ever been that? They have the perfect snap followed by a dissolve that only sugar and butter can make. A happy partnership for sure.
This is a good recipe for kids because the dough likes lots of kneading. Many shortbread want a light touch but these get their bite from excessive handling.
As a Christmas cookie, they are good because they have to ‘sit’, which means they’re made and out of the way by mid-November. You could make happen later. It wouldn’t be the worst thing ever.
Brown Sugar Shortbread
- 1 cup brown sugar
- 2 cups white flour
- 1 cup cornstarch
- 1⅓ cup butter
Measure out and then sift dry ingredients together.
Cream butter. Add the sifted ingredients in two or three parts, mixing well in between. Turn out onto a lightly floured board and knead until a blended ball. Don’t worry if messy; it will come together. Keep kneading and then knead some more. Probably about 10 minutes. As you’re kneading, add enough flour to keep the dough from sticking.
Flatten ball top (easier to start the rolling) and cool dough an hour or so.
Roll out about ¼-½ ” thick and cut with 1″ cutters or smaller. No need to decorate; plain is best. Although a bit of chunky or flakey salt on top works if you want that salty caramel tasty combo.
Bake at 325F for 8-12 minutes depending on thickness. But watch your times. Always watch! They have windows in ovens because shortbread are so important.