Description

Experience the ultimate buttery indulgence with these classic shortbread wedges, known for their remarkably tender crumb and delicate texture. This straightforward recipe utilizes a simple round-pan baking method to ensure consistent results every time without the need for dough chilling.

Ingredients

1 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour, spooned and leveled
1/4 cup cornstarch

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Instructions

Preheat your oven to 325°F (163°C) and line two 8-inch cake pans with parchment paper, leaving a slight overhang for easy removal.
In a large bowl, cream together the softened butter and granulated sugar using a mixer on medium-high speed for approximately 3 minutes until smooth and creamy.
Incorporate the vanilla extract and salt, beating for one additional minute until well combined.
Set the mixer to low and add the flour and cornstarch, then increase to medium speed for 1 to 3 minutes until the dough forms a solid mass.
Divide the dough evenly between the two prepared pans and press down firmly to create an even layer.
Dock the entire surface of the dough with a fork to prevent air bubbles, then bake for 28-30 minutes until the tops are just barely golden.
Allow the shortbread to cool in the pans for 10 minutes before lifting out and slicing into wedges with a sharp knife while still warm.

Notes

To achieve the signature melt-in-your-mouth texture, ensure your butter is truly at room temperature before you begin creaming it with the sugar. If you prefer a decorative edge, you can use the tines of a fork to press a pattern around the perimeter of the pan before baking. Store any leftovers in an airtight container to keep them crisp for up to one week.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: Scottish