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.
- 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
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.
Review this recipe