🕵️‍♀️ The Case of the Missing Shortbread… Solved!

A baffling mystery unfolded in my kitchen this week… My perfectly baked batch of buttery, melt-in-your-mouth shortbread vanished without a trace! 🚨 Crumbs were my only clue. Suspicion immediately fell on two prime suspects—my son-in-laws. And after some light detective work (and a few guilty smiles), the case was cracked. Verdict? Guilty as charged!

But don’t worry, dear reader—I wouldn’t leave you empty-handed. Below is the evidence (a.k.a. my tried-and-true shortbread recipe) so you can bake your own batch. Just be warned: it might disappear just as fast!

Ingredients:

• 8 oz (1 cup) soft butter
• 4 oz (½ cup) caster/baker’s sugar
• 8 oz (1¾ cups) all-purpose flour
• 4 oz (½ cup) cornstarch

Instructions:

1. Preheat & Prepare
   • Preheat your oven to 300°F (150°C).
   • Lightly grease or line a 12×8-inch Swiss roll pan with parchment paper.
2. Mix the Dough
   • In a mixing bowl, cream together the butter and sugar until light and fluffy.
   • Add the flour and cornstarch, mixing until it forms a soft dough.
3. Shape & Smooth
   • Spoon the dough into the prepared pan.
   • Use your hands to press it evenly into the pan, then smooth the surface with a rolling pin.
4. Score & Poke
   • Using a knife, score the dough into 7 slices along the long side and 5 along the short side, making 35 pieces in total.
   • Take a fork and poke holes in each piece for that classic shortbread look.
5. Bake
   • Place on the top shelf of the oven and bake for 1 hour until pale golden.
6. Cut & Finish
   • Immediately upon removing from the oven, cut along the score lines.
   • Sprinkle generously with sugar while warm.
7. Cool & Enjoy
   • Let the shortbread cool completely in the pan before removing.
   • Enjoy with a cup of tea or coffee (if it doesn’t mysteriously disappear first)!