Throwback again to September 2017 when Food52 Baking Club was baking from the Tartine Bakery cookbook. I found out my daughter loves shortbread recently and so happily obliged by making the simple 5 ingredients recipe from this book that I saw many in the Facebook group had tried.
I liked how this recipe called for cornflour as a means to softer shortbread because I like my cookies melt in your mouth texture. I also like how this recipe is cut into little logs rather than big wedges like traditional Scottish shortbread. I was concerned though that I didn’t have the right size baking pan, so I just used a standard Australian brownie/slice pan and it seemed to work fine. But there was no way this was going to cut into 60. The picture in the book did not show bite size pieces. I cut mine into 3 rows of 11 and they were still quite small.
The recipe was so easy to put together. Cream the butter until it is super soft, then add salt, then the combined flour and cornflour, then lastly the sugar. Press it into the lined baking tin and bang it in the low temperature preheated oven (mine is 125C but it cooks hot – most would need 150C). Bake until lightly browned then sprinkle some sugar over the top to give it a nice coating. Cut into bars while still warm to the touch.
If you line the baking tin like I did then you avoid the hassle of removing and destroying the first piece of shortbread because you can lift the whole thing out on the baking paper.
My young girl was so impressed that Mommy made her shortbread and quickly sampled a piece, then another, and another. I read some complaints that the cornflour altered the taste of the shortbread but I didn’t find that at all. However I didn’t shake off the excess sugar on top so that may have masked the flavor in the end result. I am so glad to have a shortbread recipe and will be making these whenever I need a quick cookie for dessert.