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Buckingham Palace Shortbread


from Holiday Baking by Sara Perry

Oregon tea maven, Jan Lambert, insists that this is the very recipe made daily for the Queen's afternoon tea.

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  • 2 cups cake flour
  • 3/4 cup plus 1 T cornstarch
  • 1/4 t salt
  • 1 cup unsalted butter, at room temp
  • 1/3 cup granulated sugar
  • up to 1/4 cup superfine sugar for sprinkling



Step 1

In a med bowl, whisk flour, cornstarch and salt until well blended.

In a stand mixer set on med speed, beat the butter until creamy. Beat in the granulated sugar until light and fluffy, about 2 mins, 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 with plastic wrap and chill for 30 mins.

Preheat oven to 350F. Line a baking sheet with parchment paper or leave ungreased.

On a lightly floured surface, roll the dough out to a 3/4-inch-thick slab, about 5-8 inches. Transfer to baking sheet and bake until lightly golden and firm to the touch, about 40 mins. Slip the parchment paper with the shortbread onto a hard surface. Immediately sprinkle the shortbread heavily with the superfine sugar. While still warm, use a ruler and a paring knife, pointed straight down, to cut the shortbread into 1 or 1 1/2 inch pieces. Let cool completely. Tastes best at room temp.


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