Buckingham Palace Shortbread


Shortbread is a simple pleasure I cannot resist,it’s delicious with tea,great as a gift and the aromas wafting from the kitchen while baking make everything feel warm,fuzzy and comfortable. I discovered this recipe in a book by Sara Perry,where she claims this very recipe is prepared for the Queen’s afternoon tea.

2 cups cake flour

3/4 cup plus 1 tablespoon cornstarch

1/4 teaspoon salt

1 cup unsalted butter,at room temperature

1/3 cup granulated sugar

up to 1/4 cup superfine sugar for sprinkling  (or granulated sugar whirled in a blender until fine,about 20 seconds)

In a medium bowl,whisk together the flour,cornstarch,and salt until well blended.

In a stand mixer set on medium speed,beat the butter until creamy. Beat in the granulated sugar until light and fluffy,about 2 minutes,scraping down the sides and bottom of bowl as neccessary. On low speed,add flour mixture in 2 to 3 additions until it forms a soft dough. Wrap the dough in plastic wrap and chill for 30 minutes.

Preheat oven for 30 minutes. Line a baking sheet with parchment paper or leave ungreased.

On a lightly floured surface,roll the dough out to 3/4 inch   thick slab,about 5 by 8 inches. transfer to the baking sheet and bake until lightly golden and firm to the touch,about 40 minutes. Slip the parchment with the shortbread onto a hard surface,immediately sprinkle the shortbread with the superfine sugar. While still warm ,use the ruler and a paring knife ,pointed straight down,to cut the shortbread into 1 or to 11/2 inch pieces. Let cool completly. The shortbread tastes best at room temperature.

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