This classic shortbread recipe is based on one from the Edmond's Cookbook and is a great to get the kids started on. Most shortbread recipes use caster sugar but I find that beginner cooks have greater success using icing sugar which is quick to cream.
Ingredients
| 225 g | Butter, cut into cubes |
| 225 g | Flour (Main) |
| 125 g | Cornflour |
| 125 g | Icing sugar |
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Directions
- Place the butter in a bowl to come to room temperature.
- Heat the oven to 150C and line a baking sheet with baking paper.
- Sift the flour and cornflour into one bowl.
- Sift the icing sugar into the butter and cream it (beat with a fork or wooden spoon until pale and creamy).
- Add the flour and cornflour. Mix well with a wooden spoon or knead with your hands.
- Option 1:With a spoon, scoop out a walnut sized piece of shortbread, roll into a ball and press onto the baking sheet. With a fork press the middle of the dough to flatten out.Option 2:Roll shortbread onto a flat surface. Using a cookie cutter, cut out the shapes and place on the baking sheet. You can use novelty cookie cutters like stars and animals.
- Bake for 25-30 minutes until lightly golden.
