I have been making shortbread for years. It's pretty good. It contains flour, cornstarch, salt, sugar, and butter.
A friend of mine gets shortbread from his Canadian step-mom every year and every year it blows the socks off any other shortbread I've ever tried. It's super dense, has a very buttery taste, and has a very nice crumb, without being chalky. It's thicker than mine- close to a half inch- and it looks like she cuts it out into 1.5" scallopped-edged rounds after it's cooked. (I cook mine in a ceramic mold
and cut it while it's warm.)
Years of wheedling got me what's ostensibly the recipe, which was nearly the same as mine, but with potato starch instead of the cornstarch. It also says to cook it at a little lower temperature.
However, when I tried it, it didn't work. It tasted chalky and a little potato-y. The I tried browning the butter, rechilling it, and then using it, and that came out oddly, too. I don't know how to get that rich, slightly browned-butter taste and I have no idea how to get it so dense without being tough.
Any baking experts out there? Any and all suggestions very gratefully received bar those involving vile adulterations such as chocolate, citrus, and ginger.