Scottish Shortbread Recipe

Scottish Shortbread Recipe
Ingredients:
1 cup (225g) unsalted butter, softened
1/2 cup (100g) granulated sugar
2 cups (250g) all-purpose flour
1/4 cup (30g) cornstarch or rice flour (optional for extra crispiness)
A pinch of salt
Instructions:
Preheat the Oven:

Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
Cream the Butter and Sugar:

In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
Mix the Dry Ingredients:

In a separate bowl, sift together the flour, cornstarch (if using), and salt.
Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the creamed butter and sugar, mixing until a dough forms. The dough should be soft but not sticky.
Shape the Dough:

On a lightly floured surface, roll out the dough to about 1/2 inch (1.25 cm) thickness. Alternatively, you can press the dough into a lined or ungreased 8x8 inch (20x20 cm) baking pan.
Cut into Shapes:

If you've rolled out the dough, cut it into desired shapes using a cookie cutter or a knife. For the traditional Scottish shortbread shape, rectangles or fingers are common.
Prick with a Fork:

Prick the surface of the shortbread with a fork to prevent it from rising too much during baking.
Bake:

Bake in the preheated oven for 20-25 minutes or until the shortbread is a pale golden color. It should not be browned.
Cool:

Allow the shortbread to cool on the baking sheet for a few minutes before transferring it to a wire rack to cool completely.
Serve:

Once cooled, the shortbread is ready to serve. It pairs wonderfully with a cup of tea or coffee.
Tips:
Storage: Store the shortbread in an airtight container. It keeps well for up to two weeks.
Flavor Variations: You can add a hint of vanilla extract or lemon zest to the dough for extra flavor.