Butter shortbread

AT YOUR PACE, STEP BY STEP

Let’s get baking

1. 01

   Line a 20 cm square pan with parchment, leaving an overhang at the sides so you can lift the cookies out later.

2. 02

   Mix the butter and powdered sugar with a spatula until creamy. You do not need to beat in much air.

3. 03

   Add the flour, cornstarch, and salt. Mix into moist crumbs, then bring together by pressing gently without kneading.

4. 04

   Press evenly into the pan. Mark 16 fingers with a knife without cutting through to the paper and prick the surface with a fork. Refrigerate for 20 minutes.

5. 05

   Preheat the oven to 170 °C. Bake for 27 to 30 minutes, until the edges are lightly golden and the center looks dry.

6. 06

   Wait 10 minutes, recut along the lines while still warm, and cool for another 30 minutes. Lift out with the paper and separate the fingers. Store in an airtight container for up to 5 days.

Times are approximate and vary with your oven. Use oven mitts and check doneness before serving.