Best Shortbread in the World
Buttery shortbread with vanilla, cornstarch, and semolina bakes into a tender, sandy cookie with crisp edges and a delicate sugar finish.
Prep 25 min · Cook 55 min · Total 3 hr 5 min · Makes 16 shortbread squares
Ingredients
- 8 1/4 ounces unsalted butter
- 4.2 ounces superfine sugar, plus extra for sprinkling on top
- 1 teaspoon vanilla
- 8 ounces all-purpose flour
- 2 1/2 ounces cornstarch
- 2 1/2 ounces finely ground semolina
Directions
- Rub a butter X across the bottom of a 9x9-inch pan with sides, then fit it with parchment so a little extra extends past the edges. Put the pan aside. In a stand mixer with the paddle attached, beat the butter and sugar until pale and airy, about 3 minutes. Add the vanilla and mix until it disappears into the butter mixture. Sift in the flour, cornstarch, and semolina, then mix on low just until the dough starts to come together. Finish the last bit by hand so you don’t overdo it. Press the dough into the prepared pan with your fingers, cover the top with plastic wrap, and smooth it down by pressing or rolling with a small round cylinder. Chill in the refrigerator for at least 1 hour.
- Heat the oven to 300 degrees F. Prick the dough all over with a fork. Bake until the shortbread turns a pale golden brown, about 55 minutes, turning the pan every 15 minutes. Sift a thin coating of superfine sugar over the top. Let it cool for 15 minutes, then carefully lift it out of the pan using the parchment overhang. Slice while it is still warm, move the pieces to a wire rack, and let them cool all the way. Store in an airtight container for up to 3 days.