What does maizena do in baking shortbread?

Maizena, also known as cornstarch, plays a crucial role in shortbread baking, contributing to its signature texture and crumbly consistency. Here's how:

* Tenderness: Cornstarch's fine texture and ability to absorb moisture help create a delicate, melt-in-your-mouth texture. It prevents the shortbread from becoming tough or chewy.

* Crumbliness: Cornstarch acts as a "shortening" agent, interfering with the development of gluten in the flour. This results in a crumbly, rather than doughy, texture.

* Moisture Control: Cornstarch absorbs excess moisture, preventing the shortbread from becoming soggy or greasy. This helps maintain its crispness and prevents it from becoming too dense.

In short, maizena is an essential ingredient for achieving the perfect shortbread texture, contributing to its crumbly, melt-in-your-mouth quality.