Scottish Shortbread

A delicious shortbread recipe from friend and guest contributor, Sarah McGoldrick of Aventine Marketing in Elora.

Shortbread is simplicity itself; just three basic ingredients, and non-purists (like me) have been known to add rogue extras such as dried cranberries to the basic recipe. Cake and pastry flour gives the shortbread a nicer texture than using all-purpose flour. To make your own cake and pastry flour, sift together 3/4 cup (84 grams) sifted bleached all-purpose flour plus 2 tablespoons (15 grams) cornstarch for every cup of flour you require.

Thanks Sarah!