Royal Shortbread from Buckingham Palace

A Shortbread Sampler
Mary McGrath
Kudos to former Toronto Star food editor Mary McGrath for putting together one of our all time best sellers and favourite books. Now back in print. Proceeds support the Toronto Star Santa Claus Fund. A terrific hostess gift, stocking stuffer or just for you. $8 out of $9.95 goes to the fund.

Handed down through the years, this recipe for shortbread is a favourite of the royal household. The Royal Family enjoys it with afternoon tea; however, it is a special treat anytime. Toronto chef John Higgins, Director of George Brown Chef School, who shares this recipe, was chef at Buckingham Palace from 1979 to 1981.

Preheat oven to 375F

Cookie sheet, ungreased

Ingredients

2 cups flour
1/2 cup cornstarch
3/4 cup icing sugar
1 cup butter, softened
granulated sugar

Method

In a mixing bowl, combine flour, cornstarch, icing sugar and butter until dough-like consistency. Roll out to 1/2 inch thickens on lightly floured surface; cut into small circles or fingers. Place on cookie sheet about 2 inches apart. Bake in middle of oven 10 -15 minutes or until golden around the edges and just baked through. Sprinkle with granulated sugar. Cool 10 minutes; with metal spatula, transfer to wire rack to cool completely. Store in a airtight container with waxed paper between layers.

Makes 20.

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