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Ingredients
- 3/4 cup all purpose flour
- 1/3 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon aniseed, chopped
- 1/2 cup (1 stick) unsalted butter, melted, cooled
Method
- Position rack in center of oven and preheat to 325F.
- Combine flour, sugar, cornstarch and aniseed in medium bowl.
- Pour butter over dry ingredients and stir to combine well.
- Press dough evenly onto bottom of 9-inch pie plate.
- Bake until golden brown, piercing with toothpick if dough puffs up, about 30 minutes.
- Cut hot shortbread into 8 wedges.
- Cool completely.
- (Can be prepared 1 day ahead.
- Cover and let stand at room temperature.)
