Dessert: Shortbread
Recipe by David Bowers Real" shortbread is typically made with a little rice flour, which gives it that dry and delicate crunch. Instead of seeking rice flour, you can get an excellent result by using cornstarch to help achieve the classic texture. Sprin
Ingredients
1/2 cup (1 stick) butter, softened
3/4 cup flour
1/4 cup cornstarch
1/4 cup sugar
Pinch salt
1/2 teaspoon vanilla
Green sanding or decorating sugar
Instructions
Preheat the oven to 325 °F and lightly grease an 8-inch round cake tin.
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Nutrition Facts
Serving Size: 1
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
