Irresistible Shortbread


500 ml (2 cups) Cake Flour
100ml Huletts White Sugar
45 ml (3 tbsp) Cornflour
Pinch of Salt
5ml vanilla
250 g Butter (soft, but not melted)
Huletts White Sugar, for sprinkling

Place all the ingredients in a food processor and process until combined into a ball. Do not over-process. If you don’t have a food processor, work the mixture with your hands until combined. Press the mixture into an oblong tray (or two 20 cm round pie dishes). With the prongs of a fork, prick the mixture well. Bake at 160oC until it just starts to turn golden (35–40 minutes). Remove from the oven and immediately slice into serving portions. Sprinkle with extra sugar while hot. Hint: It is important that the butter is soft, though not melted. For best results use butter, not margarine

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