Jump to content

Recommended Posts

Title: Classic Shortbreads

Description: These took several tries to get the proportions right. I was dissatisfied with how short breads were soft and sort of mushy. They should be Crunchie all the way through.

Full recipe

1 Cup of sugar

2 teaspoons of Vanilla or Almond Extract (you can also leave this out altogether)

2 cups of corn starch

4 cups of flour

1 pinch of salt

1LB of butter


1/2 Cup of sugar

1 teaspoon of Vanilla or Almond Extract (you can also leave this out altogether)

1 Cup of of cornstarch

2 Cups of FLour

1/2 pinch of salt

1/2 lb of butter

Everybody into a Mixing bowl, mix well just until it it sticks together. Put in a glass or light colored pan to cook. It should be about 3/4 inch thick. If you use a dark colored pan watch the bottoms close ..

Full batch ---- Bake at 325 for 40 minutes, and then at 300 for 20. They are cooked when the dark beige color runs right through the whole layer, not just the top and bottom.

Sprinkle with Confectioners sugar and cut immediately. They wont cut after they are cooled ...

Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

  • Create New...