Shortbread

Directions

1. 1
   Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
2. 2
   Using a pencil, draw a 7 inch diameter circle on each piece parchment paper, then turn paper over so pencil marking faces down.
3. 3
   Using an electric mixer, beat butter and powdered sugar in a medium bowl until light and creamy. Gradually add flour and cornstarch. Turn out on to a floured surface and knead until dough is smooth.
4. 4
   Divide dough into 2 portions. Using marked circle as a guide, shape each portion on a prepared baking sheet.
5. 5
   Smooth surface with a palette knife. Using fingers, crimp edges, then prick surface with a fork. Using a sharp knife, score 8 wedges on each disc. Bake for 10 mins.
6. 6
   Reduce oven temperature to 300°F.
7. 7
   Bake shortbread for another 40 mins, or until light golden. Cool for 10 mins on baking sheets. Transfer to a wire rack to cool completely.
8. 8
   Using scoring as a guide, cut into wedges. Serve dusted with extra powdered sugar.