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RECIPE:
Buckingham Palace Shortbread
Along with her Darjeeling, it is said that Queen Elizabeth also enjoys this very recipe with her afternoon tea at Buckingham Palace.
Makes about 2 dozen 1½-inch squares
2 cups cake flour
¾ cup plus 1 tablespoon cornstarch
¼ teaspoon salt
1 cup unsalted butter, at room temperature
1/3 cup sugar
superfine baker's sugar for sprinkling
In a medium bowl, whisk together the flour, cornstarch, and salt until blended.
In a stand mixer set of medium speed, beat the butter until creamy, about 30 seconds. Beat in the granulated sugar until light, about 2 minutes, scraping down the sides and bottom of the bowl as necessary. On low, add the flour mixture in several additions until it forms a soft dough. Wrap the dough with plastic wrap and chill.
Preheat the oven to 350°. Line a baking sheet with parchment paper or leave ungreased.
On a lightly floured surface, roll the dough out to a ¾ inch slab, about 5 by 8 inches. (Use a kitchen ruler to measure and press the edges into shape.) Transfer to the baking sheet and bake until lightly golden and firm to the touch, about 40 minutes. Slip the parchment 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 paring knife, pointed straight down, to cut the shortbread into 1½-inch pieces. The shortbread tastes best at room temperature.
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