AuthorluvafoodieServe with brewed cold Luvafoodie Passion Fruit Iced Tea!
Preheat oven to 350 degrees F.
In a bowl, cream the butter until soft in a mixer. Add 1/4 cup sugar and mix until incorporated. Stir together the flour, cornstarch, and salt in a medium bowl. Add the dry ingredients to the butter mixture and mix at low speed just until the ingredients are almost incorporated, then add Luvafoodie Passion Fruit Iced Tea, and mix until the dough starts to come together.
Flour a work surface, turn the dough onto it, and knead it 5 to 10 times, to bring the dough together and smooth it out.
Reflour the work surface. With a rolling pin, roll the dough out to a little less than 1/4-inch thick to fit an 8 by 8-inch square baking pan lined with parchment.
Transfer to the pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. Prick the shortbread all over with a fork.
Sprinkle the surface evenly with 1 tablespoon of the remaining sugar.
Bake for 15 minutes. After 15 minutes, deflate the dough by knocking the pan once against the oven rack then rotate the pan to ensure even cooking and a flat surface.
Bake 10 to 15 minutes more, until golden all over and very lightly browned. As soon as it comes out of the oven, sprinkle the surface evenly with the remaining tablespoon of sugar.
Let cool about 5 minutes. Using a very sharp knife, cut into 3 rows by 5 rows making about 1 1/2-inch by 3-inch bars. Cool completely in the pan.
Remove from the pan and store in an airtight container.
Ingredients
Directions
Preheat oven to 350 degrees F.
In a bowl, cream the butter until soft in a mixer. Add 1/4 cup sugar and mix until incorporated. Stir together the flour, cornstarch, and salt in a medium bowl. Add the dry ingredients to the butter mixture and mix at low speed just until the ingredients are almost incorporated, then add Luvafoodie Passion Fruit Iced Tea, and mix until the dough starts to come together.
Flour a work surface, turn the dough onto it, and knead it 5 to 10 times, to bring the dough together and smooth it out.
Reflour the work surface. With a rolling pin, roll the dough out to a little less than 1/4-inch thick to fit an 8 by 8-inch square baking pan lined with parchment.
Transfer to the pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. Prick the shortbread all over with a fork.
Sprinkle the surface evenly with 1 tablespoon of the remaining sugar.
Bake for 15 minutes. After 15 minutes, deflate the dough by knocking the pan once against the oven rack then rotate the pan to ensure even cooking and a flat surface.
Bake 10 to 15 minutes more, until golden all over and very lightly browned. As soon as it comes out of the oven, sprinkle the surface evenly with the remaining tablespoon of sugar.
Let cool about 5 minutes. Using a very sharp knife, cut into 3 rows by 5 rows making about 1 1/2-inch by 3-inch bars. Cool completely in the pan.
Remove from the pan and store in an airtight container.