Lemon ShortbreadJack Anderson
The secret to tender shortbread — a classic Scottish treat — is not overworking the dough.
Recipe information
Yield
Makes 24 wedges
Ingredients
1 1/2 cups all purpose flour
2/3 cup sugar
1/4 cornstarch
2 1/2 teaspoons grated lemon peel
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
Preparation
Step 1
Preheat oven to 300°F. Blend first 5 ingredients in processor. Add butter; cut in using on/off turns until moist clumps form. Gather dough into ball; divide in half. Press 1 dough half onto bottom of each of two 8-inch-diameter cake pans. Pierce dough all over with fork.
Step 2
Bake until cooked through and pale golden, about 40 minutes. Cool shortbread in pans on racks 5 minutes. Cut each warm shortbread in pan into 12 wedges. Cool completely. Using spatula, carefully transfer to platter. (Can be made up to 4 days ahead. Store in airtight container at room temperature.)
