Shortbread, Mrs. Black's
How to Make Shortbread, Mrs. Black's
- Mix butter and sugar with a knife--DO NOT CREAM. Add flour and cornstarch gradually, working mixture with fingers until it resembles crumbs. Press mixture into lightly buttered cake layer pans. Press down firmly and bake at 375 or 400 degrees until pale gold. Remove from oven and sprinkle with sugar. Mark 8 slices while still hot--don't cut completely. Allow to cool on wire rack or wine tray. It takes about 30 minutes in the oven.
- To make Royal Shortbread (like the original recipe isn't wonderful enough): melt caramels on top of the cooled cookies, and allow that to harden back up. Then add melted chocolate on top of the hardened caramel. Absolutely rich and decadent!
- I made 3/23/19 for Joann's birthday. Took 1 bag kraft caramels, unwrapped and split between 2 pans 5 min before baking time over. Melted in oven 5 min, then spread with spatula. Then I sprinkled semisweet chips on top, took regular size bag. Returned to oven 2 min, removed then spread and let cool.