I bought some Shortbread made in Scotland and want to make something that good (I think the brand is Walker). Very dense and full of butter. I have been looking online and see some very different recipes: 1 says only use brown sugar, many call for about 2-1/2 cups cornstarch (?? - can that be right - they call it corn flour, is that different?), others have the 4-2-1 ratio and some call for salt, some not.
I'm dying here at work thinking about trying to recreate those wonderful morsels! Any TAT recipes would be appreciated.