Servings: Makes 12 crunchy fingers
The Best Shortbread in the World
- 1 cup and 2 Tbsp. unsalted butter at room temperature, plus extra for greasing
- 1/2 cup and 1 Tbsp. superfine sugar , sifted, plus extra for sprinkling
- 2 cups (scant) all-purpose flour , plus extra for dusting
- 2/3 cup semolina or 1 cup (scant) cornstarch
Preheat the oven to 300°. Butter a 9-inch square pan. Cream your butter and sugar together with a whisk or wooden spoon until pale, light and fluffy. Add the flour and semolina or cornstarch. Mix very lightly with a wooden spoon and then with your hands until you have a smooth dough.
Transfer your dough to a floured surface and roll it out until it's an even 1-inch thick all over. Press the rolled-out dough into your pan, poking it into the corners with your fingers–don't worry about it looking perfect. Prick the dough all over with a fork, then pop it in the preheated oven for 50 minutes until lightly golden.
While it's still warm, sprinkle with a generous dusting of sugar. Allow the shortbread to cool slightly, then cut into 12 chunky finger-size pieces.