Lemon buffalo yoghurt with shortbread and raspberries

Babiche Martens

Makes 20

Ingredients

1 tsp	Vanilla essence/extract
125 g	Butter, sofftened
½ cup	Icing sugar
½ cup	Cornflour
1 to serve	Raspberries (Main)
1 to serve	Yoghurt, lemon buffalo (Main)
1 to dust	Icing sugar

Directions

1. Preheat oven to 150C. Beat the butter, vanilla and icing sugar together until pale.
2. Sift the cornflour and plain flour together then stir into the butter mixture. When well combined, turn out on a lightly floured bench and knead.
3. Roll out and cut to the desired shape. Place on a greased oven tray and bake for approximately 30 minutes, or until just golden. The cooking time will depend on the size of the shortbread.
4. When cool, serve with 1 tsp of yoghurt and top with raspberries; sift over icing sugar if you fancy.