September 15, 2016
Desserts, Cookies, Dairy,
British, 5 Ingredients Or Less, Easy/Beginner Cooking, One-Bowl Does it!, Christmas, Entertaining, Oven Bake, No Eggs, Vegetarian, Make it from scratch, Cut Out, Flour, Sugar, Butter/Margarine, Kosher Dairy more
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"This shortbread is also called "petticoat tail" for the fluted frill at the outer curve of each wedge-cut piece, shortbread can turn a few strawberries and a cup of tea into an epicurean event.
This version is toasty, buttery, and deliciously tender."
In a bowl, combine flour, cornstarch, 1/4 cup of the sugar, and butter. With your fingers, rub mixture together until it is very crumbly and no large particles remain. Then press into a firm lump with your hands.
Place dough (it is crumbly) in a 8 or 9-inch diameter cake pan with a removable bottom and press out firmly and evenly. Impress edge of dough with the tines of a fork to make a decorative border, then prick surface evenly.
Bake at 325-degrees Fahrenheit oven until pale golden brown, about 40 minutes.
Remove from oven and, while warm, cut with a sharp knife into 8-12 wedges and sprinkle with about 1 tablespoon sugar. Let cool, then remove pan sides ans transfer cookies to a serving tray or airtight container.
Store at room temperature for up to 1 week (freeze for longer storage).
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Very good and easy too. I used a regular round cake pan without any problems - the cookies slipped out of the pan very easily. I did have to cook it a bit longer than the recipe indicated - closer to 50 minutes. Thanks for sharing!