Mums are often a good source for recipes, and this one, for a melt-in-your-mouth shortbread, is a keeper.
What do I need ?
Original recipe yields 15 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
125 g softened butter
65 g icing sugar
150 g flour
60 g cornflour
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How do I make it ?
1. Preheat the oven to 180℃. Beat the butter and icing sugar until creamy. Mix in flour and cornflour until the dough starts to come together.
2. Turn onto a board and knead into a smooth ball. The mixture will be quite stiff but will come together.
3. Roll the dough out to about 5mm thickness. This is easier done between 2 sheets of baking paper. Cut into circles using a cookie cutter (6cm diameter). Place on a lightly greased baking tray. Prick shortbread with a fork.
4. Bake for approximately 15 minutes, until lightly golden. Leave on the tray for 5 minutes before transferring shortbread to a cooling rack. When cold, store in an airtight container.