Lorna Doone Shortbread Cookies RecipeOrigin: America Period: Traditional |
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This is a copycat recipe for Lorna Doone shortbread cookies that are flattened shortbreads made with plain wheat flour (rather than the typical rice flour mix of traditional shortbreads). Ingredients:
200g unsalted butter 
Lorna Doone Shortbread Cookies Preparation:Method:Cream together the butter and sugar until pale and fluffy. Meanwhile, in a separate bowl, mix together the flour, cornflour and salt with a fork until completely blended. Now stir the dry mixture into the creamed butter mix until well incorporated, but be careful not to over-blend. Turn the mixture into a lightly-greased 22cm diameter cake tin then flour your hands and pat the mixture down until flat and even. Take a fork and prick the surface of the dough to prevent it from curling. Slice into bar shapes then transfer to an oven pre-heated to 160°C and bake for about 40 minutes, or until the top is coloured a very light golden brown. Remove from the oven and allow to cool in the pan for 20 minutes. Turn out onto a wire rack and set aside to cool completely before serving or storing. |
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