With the Royal Wedding almost here .....I thought I'd repost this recipe for all the Wedding Tea Parties across America.....
Are you familiar with the boxed set cookbook and CD known as Afternoon Tea Serenade by Sharon O'Connor? It is truly wonderful and the music is the type you can get lost in! This is part of what is known as the Menus and Music Series and Sharon has given me permission to feature this recipe on my blog! It originated with Chef John Higgins who was the former chef for 2 years at Buckingham Palace.
Buckingham Palace Shortbread
In a large bowl, cream the butter and sugar together until pale and fluffy. In a medium bowl, stir the flour and cornstarch together. Gently stir the flour mixture into the butter mixture until it forms a soft dough. Cover the dough with plastic wrap and refrigerate for about 15 minutes or until firm.
Preheat the oven to 325 degrees. Dust the dough lightly with flour and roll it out to 3/4 " square or rectangle on a sheet of parchment paper. Transfer the parchment paper and dough to a baking sheet. Bake in the center of the preheated oven for 30 to 40 minutes, or until lightly golden and firm to the touch. Remove from the oven and sprinkle the shortbread generously with superfine sugar. While still warm, use a paring knife to cut the shortbread into 48 pieces. (I precut mine and also in high altitude added 1/4 cup water)
Some Buckingham Palace Garden Party loose black tea seemed most approriate for the shortbread celebration!
My Old Country Rose Teaset seemed to go well with the royal recipe!