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Ingredients
- 1 ¼ cups All-purpose flour
- ¼ cup + 1 tablespoon C&H® Baker’s Sugar™
- ¼ teaspoon Salt
- 8 tablespoons Unsalted butter, cold and diced
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Instructions
Step 1
Preheat oven to 350°F. Line one baking sheet with parchment paper.
Step 2
In a medium bowl, whisk together the flour, ¼ cup of sugar, and salt. Using a pastry blender, cut the butter into the flour mixture until it resembles fine crumbs. Using your hands, knead until smooth and then form a disc with the dough.
Step 3
Roll the dough into an 8-inch circle. Place it on the prepared baking sheet. Using your fingers, make a scalloped edge around the circle. Prick the dough with a fork and cut into 16 wedges. Sprinkle 1 tablespoon of sugar on top of the dough.
Step 4
Bake for 25-30 minutes until golden brown around the edges. Using a sharp knife, cut the shortbread wedges again as soon as they come out of the oven. Cool on the baking sheet for 5 minutes and then transfer to a cooling rack.
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