Traditional All-Butter Scottish Shortbread Recipe

1. Preheat the oven to 325 F/170 C.
2. In a large bowl cream together the butter, salt, and sugar until light and fluffy and pale in color. This can take at least 10 minutes. You don't have to do this by hand, you can use an electric mixer if you have one and this will be much quicker.
3. In a separate medium bowl, whisk together the flour and cornstarch and sieve into the bowl of butter and sugar. Mix quickly and thoroughly to bring all the ingredients together but do not over mix as you will risk the danger of making the shortbread warm and thus it will have a poor crumb.

1. Tip the mixture onto a lightly floured work surface and knead lightly and quickly to form a loose dough. 
2. Roll out the dough between 2 sheets of parchment paper to 1/4-inch/1-cm thick. Prick the surface all over with a fork. Cut into desired shape or rounds using cookie cutters.
3. Place the Scottish shortbreads on a lightly greased baking sheet and bake for 25 minutes or until pale brown and crisp. Sprinkle the warm Scottish shortbreads with superfine sugar and let cool completely on a wire rack.
4. Store in an airtight tin or box.

Baking Variation

• Grease a 13x9 inch/33x23 cm pan with butter. Press the dough evenly into the pan and prick it all over with a fork. Bake in the heated oven for 45 minutes or until golden brown.
• With the shortbread still in the pan, cut into squares or fingers and let cool for 15 minutes before carefully removing to a wire rack to cool completely.
• Store in an airtight tin or box.