With a Grateful Prayer and a Thankful Heart: Buttery Shortbread Biscuits with optional Lemon Glaze

Monday, October 3, 2016

Buttery Shortbread Biscuits with optional Lemon Glaze

Call them biscuits or call them cookies, these delicious morsels of crumbly, buttery and delicate sweetness are a lovely treat with your favorite beverage.


Made using just a few ingredients this recipe caught my attention because it also has cornstarch - more than 3/4 of a cup. I've used cornstarch manly as a thickener and was curious to see how it worked here.
After making the dough, roll it out on a silicone mat or parchment paper and bake.
When baking is finished, sprinkle heavily with sugar and cut into 1-inch squares.
Tender squares of buttery goodness.

English Shortbread
recipe source

PRINT RECIPE

Yield: about 3 dozen

INGREDIENTS
2 cups cake flour
3/4 cup cornstarch plus an additional 1 tablespoon
1/4 teaspoon salt
1 cup unsalted butter, at room temperature
1/3 cup granulated sugar

1/4 cup sprinkling sugar

DIRECTIONS
In a medium bowl, whisk together the flour, cornstarch, and salt until well blended.

In mixer set on medium speed, beat the butter until creamy. Beat in the granulated sugar until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl as necessary.

On low speed, add the flour mixture in two or three additions until it forms a soft dough.

Wrap the dough with plastic wrap and chill for 30 minutes.

Preheat the oven to 350°F

Line a baking sheet with parchment paper or silicone mat.

On silicone mat or on parchment paper, roll the dough out to a ¾-inch-thick rectangle, about 5 by 8 inches using a kitchen ruler to measure and press the edges square.

Bake about 40 minutes or until lightly golden and firm to the touch. Slip the parchment paper with the shortbread onto a hard surface. Immediately sprinkle the shortbread heavily with the baker's sugar.

While still warm, use the ruler and a sharp knife, pointed straight down, to cut the shortbread into 1- or 1 ½-inch pieces. Cool completely.

Optional Lemon Glaze

1 cup confectioners' sugar
1 Tbs. lemon juice
1 Tbs. butter, melted
zest from lemon

In a small bowl, stir together confectioners' sugar, lemon juice and melted butter until smooth. Spread on cooled shortbread; top with zest.

I wasn't sure what was meant by sprinkling sugar so this is what I used.

5 comments:

Ann said...

Sounds yummy and your photos always make everything look delicious

Karen said...

These look delicious. I would love the lemon glaze.

SavoringTime in the Kitchen said...

Shortbread is such a favorite of mine it's dangerous having it in the house ;) Love the lemon glaze on these!

Carrie @ Cottage Cozy said...

...and how I do love lemon! delish!

Bernideen said...

How yummy!

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