The Shortbread Recipe is a Scottish classic, shortbread should only color very lightly in the oven, so remember to cover with foil if browning.
11 tbsp unsalted butter, softened,
plus extra for greasing
1⁄3 cup sugar, plus extra for sprinkling
1 1⁄3 cups all-purpose flour, plus extra for dusting
1⁄2 cup cornstarch
1 Preheat the oven to 325°F (160°C). Grease the pan and line with parchment paper.
2 Place the softened butter and sugar in a large bowl.
3 Cream together the butter and sugar with an electric hand mixer until light and fluffy.
4 Stir in the flour and cornstarch very gently, stopping as soon as the flours are mixed in.
5 Bring together with your hands to form a rough, crumbly dough. Transfer to the pan.
6 Firmly push the dough down with your hands to form a compact, even layer.
7 Score the circle of shortbread lightly, with a sharp knife, into 8 wedges.
8 Prick the shortbread all over with a fork to make a decorative pattern.
9 Cover the shortbread with plastic wrap and chill in the refrigerator for 1 hour.
10 Bake in the center of the oven for 30–40 minutes. Cover with foil if it browns quickly.
11 Take the shortbread out of the oven and re-score the wedges with a sharp knife.
12 While it is still warm, scatter a thin layer of sugar evenly over the top.
13 When cool, turn the shortbread gently out of its pan and break or cut it into wedges along the scored lines. STORE The shortbread will keep in an airtight container for 5 days.