Description
These expertly crafted shortbread wedges feature a scientific ratio of butter and cornstarch to ensure a stable yet tender crumb. By baking in round pans and slicing while warm, you achieve a professional finish with a rich, buttery flavor that melts on the tongue.
Ingredients
- 226g Unsalted Butter, room temperature (65-68°F)
- 135g Granulated Sugar
- 250g All-Purpose Flour
- 28g Cornstarch
- Pure Vanilla Extract
- 1/2 teaspoon Salt
Instructions
- Preheat oven to 325°F (163°C) and line two 8-inch cake pans with parchment paper.
- Beat softened butter and granulated sugar on medium-high for 3 minutes using a stand mixer until pale and smooth.
- Add vanilla extract and salt, beating for an additional 60 seconds to ensure even flavor distribution.
- Sift flour and cornstarch together, then add to the mixer on low speed, increasing to medium until the dough begins to clump.
- Divide dough between pans, press flat with a measuring cup, and dock the surface with a fork.
- Bake for 28-30 minutes until light golden; cool for 10 minutes before slicing into wedges while still warm.
Notes
To ensure a perfect snap, do not skip the docking step, as this allows steam to escape and prevents the cookies from bubbling. If you prefer a richer flavor, let the baked wedges rest for 24 hours to allow the butter and vanilla notes to fully mature.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Scottish-style