Melt in Your Mouth Shortbread

Soft? Check. Buttery? Check. Absolutely delicious? Double check. This shortbread is the perfect addition to your morning cup of coffee, afternoon tea, midnight snack- you see where I’m going with this. This shortbread is quite unique from the rest. It has a soft buttery interior, then it’s topped with granulated sugar for contrasting texture.

Prep time: 15 minutes

Cook time: 25 minutes

Yields: One 9x9 inch pan

Author: Ireland Lindsay

Ingredients: 

For the shortbread

• 255g unsalted butter, very soft

• 255g all-purpose flour

• 70g sugar

• 70g cornstarch

• ½ teaspoon salt

• Extra sugar for dusting

 FOR THE SHORTBREAD:

PREHEAT oven to 325F and prepare an 8x10 inch baking dish* with nonstick spray or butter.

*The baking dish doesn’t have to be exact, mine was 8x10 (Here is one similar to what I used). Avoid going too large, as then your shortbread will be too thin and lose their texture.

INTO the bowl of a stand mixer fitted with the paddle attachment beat the butter* until smooth. Add in sugar and salt and mix on medium speed until combined. Sift in cornstarch then add flour and mix on low speed until just combined, scrape down the sides accordingly.

*Note: One of the keys to this recipe is to have very soft butter. So make sure to take your butter out hours before hand (at least 4 hours)!

TRANSFER to prepared pan and bake for 25-30 minutes or until just golden around the edges.

 LET cool/set for 15-30 minutes. Enjoy! Store at room temperature for up to 4 days.

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Recipe by @IreBakes