Scottish Shortbread Baking

I read a friend's blog recently, who likes to do baking and she was making Scottish Shortbread lately, which I found her recipe is quite simple to make, therefore SL and I decided to have a try with her Scottish Shortbeard.

Finally, we found our result is great, which our shortbread is nice, I like this recipe, because it easy to make and doesn't take us too much time to prepare, and the more important thing is simple ingredients which we can simply get it in our house.

Here I shared the recipes from her blog, also a reminder on my next scottish shortbread baking. Actually, I took longer baking time than 10 minutes until my shortbread went brown, this might because of my shortbread is too thick :P

Surely, baking is the best activity for a couple during their free time.

Ingredients:
200g all purpose flour
60g cornstarch (cornstarch can give a more delicate tasting shortbread, with melt-in-your-mouth texture)
1/4 teaspoon salt
226g unsalted butter, room temperature
60g powdered sugar
1 teaspoon pure vanilla extract

Instructions:
1. In a large bowl, sieve the flour and cornstarch, mix with salt and set aside.
2. In a separate bowl, cream together the butter and sugar, beat until light and fluffy.
3. Beat in the vanilla extract.
4. Gently stir in the flour mixture and mix thoroughly until all the ingredients are incorporated.
5. Flatten the dough into a square shape, wrap in the plastic wrap, and chill the dough for at least an hour.
6. Preheat oven to 170 degreesC.
7. Line baking rack with parchment paper.
8. On a lightly floured surface, roll out the dough to 1/4 inch(0.5cm) thick. Cut into rounds or whatever shapes you wish using lightly floured cookie cutter.
9. Place the cookies on the prepared parchment paper and place in the refrigerator for about 15minutes. This will firm up the dough so the cookies will maintain their shape when bake.
10. Bake for 8-10 minutes, or until cookies are lightly brown. Cool on rack.