Short bread is a classic cookie with minimal number of ingredients. Their rich, buttery melt in your mouth texture wonderfully compliments a nice cup of coffee of tea. Easy to make and yum to eat. Dip them in dark chocolate to make them more festive.
Flour 2 1/2 cups
Corn Starch 1/2 cup
Butter 1 1/2 cup at room temp
Sugar 2/3 cup
Salt 2 pinches
Cream butter until pale. Add sugar and mix well.
Put salt, flour and corn starch in another bowl and mix.
Add flour mixture to butter a little at a time until all incorporated.
Divide the mix into to portions. Flatten each portion on a sheet of plastic wrap and seal.
Refrigerate for at least a couple of hours.
Preheat the oven at 350 F or 180 C.
Take one disc out and using a rolling pin and a bit of flour, roll to 2/3 cm of thickness.
Cut the cookies in any shape you want. Arrange the cookies on a parchment lined baking sheet one inch apart.
Bake for 10-12 minutes until the edges start changing color.
Take them out and let rest on the sheet for 8-10 minutes before transferring to the cooling rack.
Dip them in melted dark chocolate if you wish.
You can make all flour cookies replacing the corn starch for a firmer cookie.
For a crunchier cookie, bake them for two more minutes.
Dip one side in chocolate and make a cookie sandwich.