Add another half a cup of sugar and use a 9 x 13 pan to make a thinner, darker, crispier shortbread
Oven: 350ºF
Ingredients
- 1/2 lb butter
- 1/2 c sugar
- 2 1/2 c all purpose flour
- 2 tbsp corn starch
Instructions
1
Sift flour. Take out 2 tbsp flour and add 2 tbsp corn starch. Knead all together well.
2
Put into pyrex dish. Press down firmly, especially corners. Prick with fork. Put into fridge overnight (or a good few hours).
3
Bake at 350F for 35 minutes
4
Cut when warm and sprinkle with sugar