Description
These buttery, melt-in-your-mouth shortbread wedges are engineered for the perfect balance of snap and tenderness. By utilizing a specific ratio of fat and starch, this recipe creates a professional-grade crumb that celebrates pure vanilla and toasted dairy flavors.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 2/3 cup (135g) granulated sugar
- 1.5 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 2 cups (250g) all-purpose flour
- 1/4 cup (28g) cornstarch
- Coarse granulated sugar for topping
Instructions
- Preheat your oven to 325°F (163°C) and line two 8-inch cake pans with parchment paper.
- Using a stand mixer with a paddle attachment, cream the softened butter and granulated sugar on medium-high speed for 3 minutes until light and fluffy.
- Beat in the vanilla extract and salt for an additional minute until evenly distributed.
- Add the flour and cornstarch on low speed, mixing for 1 to 3 minutes until the dough transitions from sandy to clumping together.
- Divide the dough between the two pans and press firmly into a flat, even layer.
- Sprinkle the surface with coarse sugar and dock the dough all over with a fork to allow steam to escape.
- Bake for 28-30 minutes until the edges are just barely beginning to turn a light golden hue.
- Cool in the pans for 10-15 minutes, then slice into wedges while still warm before letting them cool completely to set.
Notes
For the most precise results, measure your ingredients by weight using a kitchen scale. If you find your dough is too crumbly to press into the pan, continue mixing for an extra minute until the warmth of the mixer helps the butter bind the flour more effectively. Ensure your butter is at room temperature but not greasy for the best aeration during the creaming stage.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Scottish