Perfect All-Butter Shortbread
Moist, crumbly, perfect all-butter shortbread slices.
Servings: 6 1.5-inch fingers
- 105 g plain flour
- 30 g cornflour
- 127 g salted butter, very soft
- 65 g granulated sugar, divided
- crushed rose petals, for decoration
Preheat the oven to 165C & grease and line a 9×5-inch loaf tin with parchment paper.
In a medium bowl, whisk together the flour and the cornflour; set aside.
Using an electric whisk or a stand mixer fitted with the paddle attachment, beat the butter together with 39g of the sugar on a medium speed for about 30-seconds, or until creamy. Add the flour mixture into the bowl & mix on low speed until a smooth dough has formed, about 1-minute.
Spread the dough evenly into the prepared loaf pan and bake in the preheated oven for 35-40 minutes, or until the edges and top are a very light golden brown.
Leave the shortbread to cool in the pan for about 25-minutes, or until warm to the touch. Sprinkle the remaining 26g of sugar over the warm shortbread & tilt the pan around so that it is evenly covered. Gently use the parchment paper to lift the warm shortbread out of the tin. Using a sharp knife, cut the shortbread into even sized fingers, about 1.5-inches thick. Leave to cool completely before serving.