Soft Shortbread

Steps

1. 1.

   1.

   Cream Butter And Sugar** Beat softened butter and 100 g caster sugar in a bowl until pale and fluffy, about 3 minutes. Mix in vanilla if using. Soft butter is key. Cold butter will not cream properly.

2. 2.

   Add The Flour

   Stir both flours, salt, and cornstarch if using. Add to the butter mixture. Mix with a wooden spoon or your hands until it just comes together as a soft dough. Do not overwork or it turns tough.

3. 3.

   Press Soft Shortbread Into Tin

   Press dough evenly into a 20 cm square tin or similar. Smooth the top. Prick all over with a fork right down to the tin. Score into 12 fingers or squares with a knife, not cutting all the way through. Chill 15 minutes while the oven heats.

4. 4.

   Bake Until Pale Gold

   Bake at 160°C (320°F) for 25–35 minutes until the edges are lightly golden and the middle looks set but still pale. Shortbread should not brown much.

5. 5.

   Cut And Cool

   Sprinkle with 1 tbsp caster sugar while hot. Flaky salt if you like. Recut along the score lines. Cool in the tin 20 minutes, then lift out and finish cooling on a rack. Soft when warm, firmer when cool.