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Lorna Doone Shortbread Cookies
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.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Makes:
10–12
Rating: 
Tags : Baking RecipesUSA Recipes
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).
Ingredients:
200g unsalted butter
150g granulated sugar
225g plain flour
70g cornflour (cornstarch)
1/4 tsp salt
1 tsp vanilla extract
Method:
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.
