Darren McGrady's Original Balmoral Shortbread Cookies
Ingredients
225g (8oz) plain flour 225g (8oz) unsalted butter, cut into 1/2" cubes 115g (4oz) icing sugar (some people prefer granulated sugar for shortbread) 115g (4oz) corn starch 1 tsp. salt
1 - 2 tsp. vanilla paste (or vanilla extract)
Directions
Preheat the oven to 325° (Some version of this call for 350°.) Add all of the ingredients, except the vanilla in a large bowl and mix together until it resembles breadcrumbs.
Then add the vanilla and lightly bring together.
Tip out onto a lightly floured surface and gently knead to form a dough.
Dust a classic Scottish shortbread mold with flour and press the dough into the mold. Alternatively, roll the dough out and by hand form a circle shape.
Gently turn out the shortbread and place it onto a lined baking tray.
Using a fork, prick the surface of the shortbread all over and bake in the oven for around 20 minutes or until lightly golden.
Once baked, remove from the oven and, using a sharp knife, score the surface of the shortbread into wedges. This will allow you to break it into wedges once it has cooled.