Fleischmann's® Canada Corn Starch Shortbread

 

An easy four ingredient recipe to literally whip up with basic pantry essentials. This shortbread is an absolute cult favourite amongst home bakers. A melt in your mouth biscuit that may be also known as Benson's Shortbread, Grandma's Shortbread, Canadian Shortbread or Whipped Shortbread. Fleischmann's® Canada Corn Starch Shortbread is how I remember it; as our pantry growing up always had a box of this brand of corn starch and this recipe was always on the back. What I add to the recipe usually changes depending on the seasons because I make shortbread throughout the year. Pictured above, I added chopped dried cranberries and mini dark chocolate chips to the flour mixture before adding the butter and found using clean hands to help form a dough easiest. 

Fleischmann's® Canada Corn Starch Shortbread

------------------------------------------------------------------------------------

1/2 cup (125 ml) Corn Starch

1/2 cup (125 ml) icing sugar

1 cup (250 ml) unbleached all purpose flour

3/4 cup (175 ml) butter, softened

Add ins:

1/2 cup chopped dried cranberries

1/2 cup mini dark chocolate chips

Sift together corn starch, icing sugar and flour. Using a wooden spoon, blend in the butter until a soft and smooth dough forms. Shape into 1 inch (2.5 cm) balls. If dough is too soft to handle, cover and chill for 30 - 60 minutes. Place 1 1/2 inches (4 cm) apart on an ungreased cookie sheet; flatten with a lightly floured fork. Alternatively, roll dough to 1/4 inch (6 mm); cut into shapes with cookie cutters. Decorate with candied cherries, coloured sprinkles or nuts, if desired. Bake in a 300ºF (150ºC) oven for 15 - 20 minutes or until edges are lightly browned. Cool on wire rack. Makes about 24 cookies. 

Crescents: Add 1/2 cup (125 ml) ground almonds or hazelnuts to flour mixture. Shape into logs about 1/2 inch (1 cm) thick and 3 inches (7 cm) long. Twist into crescent shapes. When baked and cool, dip ends in melted chocolate. 

Notes: Avoid over mixing and overworking the dough. Score the surface for even baking without bubbles or cracks. Sifting the flour before mixing helps remove lumps. Add fruit, nuts and chocolate, if using to the flour mixture.