Scottish Shortbread

Instructions

Lightly coat a 9 1/2-inch removable-bottom tart pan with baking spray.

Dump the sugars and butter into a food processor and pulse a few times to coat the butter and cut down the sugar.

Scoop in the flour and salt and process until the dough turns powdery and begins to clump lightly.

Dump the dough into a plastic bag and knead it until it forms large clumps.

Turn out the dough into the pan and press it into an even layer with your fingers. TESTER TIP: To make a beautifully flat top, press another bottom of a tart pan (or a pie plate) into the dough.

Press the tines of a fork into the edge of the pan to make a delicate ridged rim. Poke the shortbread all over with a skewer or toothpick. With a bench scraper or sharp knife, cut the dough into 8 triangles.

Wrap the pan with plastic and chill for at least 30 minutes.

Crank the oven to 300°F (150°C).

Bake the shortbread until the top is lightly golden, 40 to 50 minutes.

Transfer the tart pan to a rack and immediately re-cut along the lines again which will have closed up. Let the shortbread cool completely in the pan.

Remove the tart ring and gingerly pile the wedges onto a plate. Devour, devour, devour.

Dessert