Cornstarch in place of flour in shortbread?

lazycookDecember 11, 2008

I have never made shortbread cookies before. I notice some recipes call for cornstarch or rice flour. The recipe that I am planning to use calls for only regular flour. Can I replace part of it with cornstarch? I read that cornstarch will give it a more flaky melt in your mouth texture. Or is it best to follow the recipe as is?

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This is one of the best ever shortbreads and it's made with flour. It is definitely melt in the mouth! A family favourite from my aunt.

Aunty Doe's Shortbread

1/2 lb soft butter, salted is recommended
1/2 cup sifted icing sugar (confectioner's sugar)
2 cups flour

Mix butter and icing sugar, then add flour, mixing by hand.
Form into a brick shape...if necessary put in fridge to cool, then slice into thick rectangles.
Bake on parchment lined cookie sheet at 275F for one hour.


    Bookmark   December 11, 2008 at 4:19AM
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Although I have used rice flour in shortbread recipes, I don't think I would sub all cornstarch for the flour.

    Bookmark   December 11, 2008 at 6:54AM
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The answer is yes, you can replace some of the flour with cornstarch. Depending on the recipe that you are using I would replace up to 1/2 cup of flour with cornstarch. Cornstarch produces a more delicate tender shortbread cookie. My shortbread recipe uses Berry/Castor/very fine sugar. But some recipes, like SharonCB uses icing/powdered sugar which already contains some cornstarch. If your recipe uses powdered sugar I might not sub cornstarch for the flour, or if I did I would only sub up to 1/4 cup.


    Bookmark   December 11, 2008 at 7:35AM
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The recipe I have used for years is on the back of the Canada Corn Starch box.

Grandma's Shortbread

1/2 cup corn starch
1/2 cup icing sugar
1 cup flour
3/4 cup butter

Stir the dry mix in the softened butter. Bake at 300 for 15 minutes.

    Bookmark   December 11, 2008 at 8:18AM
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