Shortbread

From the kitchen of Celia Liddell

For this recipe, you will need a kitchen scale that can weigh in grams.

Shortbread requires 3 parts flour, to 2 parts butter, to 1 part sugar.  Different results are achieved depending on the mix of flours (wheat/corn/rice) and on the type of sugar (finely ground or powdered).

100 grams plain flour
50 grams corn flour
100 grams butter (room temperature or slightly melted)
50 grams sugar (powdered, fine, or mix of both)

Mix all ingredients together into a soft dough.  (It might be a crumbly mixture that needs to be pressed together.)  Roll dough into a cylinder shape (in wax paper or parchment paper) and chill in refrigerator until firm.  Preheat oven to 350.  Slice dough into biscuits place on cookie sheet.  (You shouldn't need to grease the tray, because of the butter in the cookie, but you can if you want.)  Bake until golden brown.  Depending on the thickness, this could be anywhere from 15-20 minutes.  Leave the cookies on the tray for a few minutes until firm, then remove to wire tray.