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What is the purpose of cornstarch in shortbread cookies

asked by Kathy about 4 years ago

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6 answers 30272 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 years ago

I've never used cornstarch in shortbread cookies.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 12 months ago

To keep the powdered sugar from clumping

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boulangere

Cynthia is a trusted source on Bread/Baking.

added about 4 years ago

I use powdered sugar in shortbread cookies. It contains a bit of cornstarch to prevent the sugar from caking. It also very effectively binds with water, and shortbread cookies are all about butter. By adding a bit more cornstarch, you're guaranteeing that your cookies will be as dry as they need to be, verging on crisp.

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added about 4 years ago

Cornstarch (or rice flour, which I use), helps to keep the cookies to stay sandy and tender because it doesn't have gluten in it. If an all-wheat flour dough gets overworked, it can result in a tough, dense cookie. Some recipes do use powdered sugar because of the cornstarch (or some other gluten-free starch like tapioca) already in it for the same reason.

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F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 4 years ago

Chef Bo Friburg has a recipe for shortbread cookies using 25% rice flour, which lends a lovely crunch. It also calls for powdered sugar because of its water-binding property. Sorry, but the recipe is at work. I'll post the proportions tomorrow.

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