Shortbread

1 sugar / 2 butter / 3 flour

Ingredients

• 115g powdered (confectioners or icing) sugar, sifted
• 1 cup (225 grams / 16 tbsp) unsalted butter, at room temperature
• 1/2 teaspoon (2 grams) salt
• 330g all-purpose flour + cornstarch
  • 225 flour / 105 corn (Paul's)
  • 280 flour / 50 corn (Attempt for the Twix)
  • (More cornstarch + delicate / crumblier, since no gluten)

Prep

• Paddle Attachment
• Butter out of fridge
• Sift powdered sugar into mixer
• Sift flower / cornstarch / salt into external bowl

Steps

1. Stand mixer: Beat butter and sugar until smooth (~1 minute)
2. Add flour and beat until just incorporated
3. Knead and roll to 0.25"-0.4"
4. Chill for 30-60 minutes
5. Cut shape
6. Chill and set oven to 350
7. Bake ~15-20 minutes

Optional

Spices

• 1 tsp cinnamon

• 2 tsp almond extract

• 2 tsp cinnamon+ 1.5 cup sugar to roll