| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 cups butter, softened
- 1 2/3 cups sugar
- 4 cups all-purpose flour
- 1 1/3 cups cornstarch
- Sugar, for sprinkling
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Cream the butter and sugar until fluffy. In a separate bowl, mix the flour and cornstarch. Slowly add the flour mixture to the butter and sugar, and mix until blended. Roll out the dough to 1-inch thickness. Bake for 30 minutes or until lightly brown. Remove the oven and sprinkle with sugar on top while still warm. Cut into lengths, approximately 1 by 3-inches. Can be stored in an airtight container for up to 1 week.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1181 |
| Total Fat | 62 g |
| Saturated Fat | 39 g |
| Carbohydrates | 148 g |
| Dietary Fiber | 3 g |
| Sugar | 59 g |
| Protein | 9 g |
| Cholesterol | 163 mg |
| Sodium | 13 mg |
Reviews
Carol Anderson S.C.
Can’t believe you continue to print this recipe as is. Do you read your subscribers comments? 1-1/3 c. cornstarch a BIG mistake and should be changed immediately. The Hamilton Turner Inn gets a poor recommendation when mistakes like yours is made.
Can’t believe you continue to print this recipe as is. Do you read your subscribers comments? 1-1/3 c. cornstarch a BIG mistake and should be changed immediately. The Hamilton Turner Inn gets a poor recommendation when mistakes like yours is made.
IM from north of england and when we make shortbread we use semolina not cornstarch makes them have a nice nutty taste
A delicious version of a basic [Scottish] Shortbread suitable for serving at High Tea.
This was my first time making these cookies. Since I am part Scottish on my father’s side, I decided to try this recipe for Christmas this year. I followed the advice below and only added 1/3 Cup corn starch instead of 1 1/3 C. I also cut the dough into 2 inch squares after I rolled out the dough, and placed them onto the cookie sheet. I baked them at 350 degrees for approx. 7-8 minutes. (I rolled out the dough to about 1/2 thickness. My cookies turned out great and my guests loved them! I will be making these cookies from now on as a Scottish tradition in my household.
My experience with recipes like this is, many people try to take something traditional like shortbread and add a few peculiar ingredients to make it “their own.” And, in doing so, they screw it up.
Count the ingredients in this recipe. Traditional. To the point. Authentic. I made this recently for co-workers including a woman from the U.K. who said it’s the best shortbread she remembers having since she was a young girl in England.
Since I’m only Scottish in decent, her tas taste-test all I needed to know.
Not as good as Walker’s, but very good all the same, and super-easy. My whole family loves it and it’s become a Christmas tradition.
Since I couldn’t find a way to discuss recipe with Food Network staff I called
The Hamilton Turner Inn, Savannah, GA.
They said that there is an ingredient error in this recipe. The cornstarch should only be 1/3 CUP not what is listed.
For preparation they suggest:
350* oven with parchment paper lined baking pan
On lightly floured surface roll out the dough to 1/4″ thick. Cut into whatever shapes you want with lightly floured cookie cutters. Place the cookies on the prepared sheet and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for 8-10 minutes, or until the cookies are lightly brown. Cool on rack.
These cookies will keep in an airtight container for about a week or can be frozen for several months.
The Hamilton Turner Inn, Savannah, GA.
They said that there is an ingredient error in this recipe. The cornstarch should only be 1/3 CUP not what is listed.
For preparation they suggest:
350* oven with parchment paper lined baking pan
On lightly floured surface roll out the dough to 1/4″ thick. Cut into whatever shapes you want with lightly floured cookie cutters. Place the cookies on the prepared sheet and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for 8-10 minutes, or until the cookies are lightly brown. Cool on rack.
These cookies will keep in an airtight container for about a week or can be frozen for several months.
being a shortbread lover, i felt compelled to try this recipe out as soon as i had watched the episode on television. however, this recipe rendered a very strange shortbread cookie – it looked delicious, but had a distinct cornstarch taste owing to the significant amount the recipe calls for. not completely unedible, but certainly not very good. try another shortbread recipe – i definitely wouldn’t use this one again.
This shortbread would have been much better if it wasn’t for the 1 1/3 cups of cornstarch…ahhh. It tasted so chalky and starchy and not too buttery like shortbread should taste. Can some explain to me why this much cornstarch is needed?
Great shortbread -rave reviews and happy eaters- with little effort. THE SECRET THAT MAKES THIS GREAT LIKE ALL SHORTBREAD(BUTTER BASED RECIPES)— MAKE SURE THAT THE BUTTER IS FIRM(DO NOT LET IT WARM TO ROOM TEMP). CREAM WITH SUGAR TO THE SAND-LIKE STAGE.
****DON’T CREAM TO A PASTE OR WHIPPED BUTTER STAGE. THEN YOU WILL HAVE CHALK.****
After incorporating flour wrap dough in plastic wrap and chill in fridge for an hour.
Beat and roll out to shape and thickness you want. Best for crumbly / crunchy shortbread with center soft and gooey is 1/2 inch or better(more gooey) 3/4 inch to one inch (called for in recipe)
****DON’T CREAM TO A PASTE OR WHIPPED BUTTER STAGE. THEN YOU WILL HAVE CHALK.****
After incorporating flour wrap dough in plastic wrap and chill in fridge for an hour.
Beat and roll out to shape and thickness you want. Best for crumbly / crunchy shortbread with center soft and gooey is 1/2 inch or better(more gooey) 3/4 inch to one inch (called for in recipe)