There are all kinds of variations on shortbread, but sometimes the best approach is to keep it simple.
That’s certainly the case with this recipe from Genius Kitchen. Just four ingredients, but it makes the lightest, flakiest shortbread we’ve ever had.
You can play with this one and add variations or decorations all you like – almond extract, flaked coconut, a chocolate drizzle on top… Just don’t substitute anything else for the butter, though – that’s what gives shortbread it’s classic creamy flavour and flaky texture.
1⁄2 cup cornstarch
1⁄2 cup icing sugar
1 cup all-purpose flour
3⁄4 cup unsalted butter, softened
Sift together corn starch, icing sugar and flour.
With wooden spoon or by hand, blend in butter until soft, smooth dough forms.
Shape into 1 inch balls.
Place 1-1/2 inches apart on an ungreased cookie sheet, flatten with lightly floured fork.
Alternatively, roll dough to 1/4 inch; cut into shapes with cookie cutters.
Decorate with candied cherries, colored sprinkles or nuts if desired.
Bake in 300 Fahrenheit oven for 15-20 minutes or until edges are lightly browned.
Cool on wire rack.