Ingredients:
- 1 cup (225 g) cold, cubed Unsalted Butter
- ½ cup (115 g) Caster Sugar (Fine granulated sugar)
- 1 ¾ cups (220 g) All-Purpose Flour
- ¼ cup (30 g) Cornstarch (Cornflour)
- ½ tsp (3 g) Fine Sea Salt
Instructions:
- Preheat oven to a low temperature (150°C / 300°F). Line the bottom of a 9-inch round pan with parchment paper.
- In a medium bowl, whisk or sift together the all-purpose flour, cornstarch, and salt. Set aside.
- In the bowl of a stand mixer, beat the cubed, cold butter and caster sugar on medium speed until the mixture is just combined and creamy (about 2-3 minutes). Do not whip until light and fluffy; density is desired.
- Reduce the mixer speed to low. Gradually add the sifted dry ingredients, mixing only until a shaggy dough begins to form and no visible streaks of dry flour remain. Do not overmix.
- Turn the dough out onto a lightly floured surface. Briefly knead just enough to bring the mixture together into a smooth ball (about three quick turns).
- Press the dough evenly into the prepared 9-inch pan. Smooth the top using the back of a spoon.
- Using a fork or docking tool, prick the entire surface of the dough evenly. Use a sharp knife to gently score the dough into 12 wedges, cutting only about halfway through the depth.
- Place the pan in the refrigerator for a minimum of 30 minutes. This chilling step is essential to ensure the shortbread holds its shape perfectly during baking.
- Bake for 35–40 minutes, or until the shortbread is pale golden around the edges but still very light in the center. Avoid browning.
- Remove from the oven and immediately deepen the scores you made earlier, cutting all the way through while the shortbread is still warm. Allow the shortbread to cool in the pan for at least 15 minutes before transferring to a wire rack to cool completely.