Corn Shortbread
When corn is sent to the mill for processing into course polenta, corn flour results after sifting. Corn flour is gluten free so it works great for shortbread, lending to a tender texture and sweet flavor. When craving a sweet and salty treat, we add thyme or rosemary right into the dough.
Ingredients
2 1/4 C butter, softened
1 tsp salt
2/3 C sugar
3 3/4 C corn flour
1 1/4 C cornstarch
1/2 C sugar, for topping
Method
- Preheat oven to 325F, spray and line a sheet tray.
- In the bowl of a stand mixer, paddle butter with salt until very light and fluffy. The mixture should be noticeably paler in color.
- Add sugar and continue to paddle until no granules remain.
- In a medium bowl sift corn flour and cornstarch together.
- Add dries to the stand mixer and paddle until just combined.
- Place dough in sheet tray and press to the edges, smooth until evenly spread.
- Bake for 20-30 minutes until the edges just start to brown.
- Let cool for 5 minutes and then sprinkle remaining sugar generously across the surface.
- While the shortbread is still warm, slice into desired shape.
- Let shortbread cool completely before removing from the tray.
- Shortbread can be stored in an airtight container for 5 days.
