Hambelton Hall's Scottish Shortbread

Ingredients

8 gr sugar
325 gr sweet butter
400 gr sifted all-purpose flour
85 gr sifted cornstarch
200 gr sugar with the butter until
12 circle on a baking shee pat out the

Instructions

dough to fit the circle, taking care that the top is even and smooth. Score the top of the pastry into 8 equal wedges. Press decorative designs into the edges, if desired. 4. Bake the shortbread in the upper middle of the oven for 35 minutes; do not allow to color. Remove from the oven, sprinkle with the remaining 2 tablespoons sugar and let cool on the sheet. Break into wedges before serving.