This delicious shortbread is rich with butter and just so tasty, great served with a steaming cup of tea or coffee., for a great break anytime.
Ingredients:
- 1 3/4 cups flour
- 3/4 cup superfine sugar
- 1/3 cup cornstarch
- 1 tsp salt
- 2 Tbsp lemon zest, about 2 lemons
- 1 Tbsp lemon juice
- 16 Tbsp butter, room temperature
Instructions:
Mix flour, sugar, cornstarch, and salt in a food processor until blended, about 20 seconds.
Add lemon zest and lemon juice.
Cut butter into tablespoon-size pieces. Add to processor and pulse until dough resembles a coarse meal. The dough will form a ball if pressed together but seem crumbly in the bowl.
Press dough into an 11-inch tart pan with a removable bottom or a 10-inch cake pan, which ever you choose, make sure that the dough is pressed evenly, which will give you a firm shortbread when baked. To make cutting of the cookies easier, score the shortbread into wedges, making sure to not cut all the way through.
Place on a parchment-lined sheet pan and bake in a preheated 300°F oven for 40-50 minutes (50-60 minutes if using a cake pan). When done baking, the shortbread will be firm to the touch around the edges. Remove from oven and cut shortbread while still warm, using the scored lines as a guide.
Once cool, remove the shortbread from pan and enjoy!
