Lorna Doone Shortbread Cookies is a traditional American recipe for a classic copycat version of a commercial shortbread cookie (biscuit) made with a mix of flour and cornstarch (cornflour). The full recipe is presented here and I hope you enjoy this classic American version of: Lorna Doone Shortbread Cookies.
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This is a copycat recipe for Lorna Doone shortbread cookies that are flattened shortbreads made with plain wheat flour (rather than the typical rice flour mix of traditional shortbreads).
Cream together the butter and sugar until pale and fluffy. Meanwhile, in a separate bowl, mix together the flour, cornflour and salt with a fork until completely blended. Now stir the dry mixture into the creamed butter mix until well incorporated, but be careful not to over-blend.
Turn the mixture into a lightly-greased 22cm diameter cake tin then flour your hands and pat the mixture down until flat and even. Take a fork and prick the surface of the dough to prevent it from curling.
Slice into bar shapes then transfer to an oven pre-heated to 160°C and bake for about 40 minutes, or until the top is coloured a very light golden brown. Remove from the oven and allow to cool in the pan for 20 minutes. Turn out onto a wire rack and set aside to cool completely before serving or storing.
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