Sometimes all you need is 4 ingredients to come together in perfect harmony (I’m singing this in my head) and you’ve got an absolutely delicious biscuit, perfect for a coffee break. Or in this case, sending a care package to your nana. My Nana Betty is the shortbread queen, but I reckon I’m getting pretty close. I like to send her a tin, and she likes to tell me where I need to make improvements!
250g butter, softened
1c icing sugar
Preheat your oven to 150°C and line a couple of baking trays with baking paper.
Sift flour and cornflour into a bowl and set aside.
Cream butter and icing sugar together until light and fluffy.
With the mixer on low, slowly add the flour mixture and mix until it’s all incorporated.
Tip the dough onto a lightly floured bench and knead well.
Roll out to a 50mm thickness and cut into squares/circles.
Prick each biscuit a couple of times with a fork and place on the oven tray.
Bake for 25-30 minutes, or until pale golden. Do not over bake, the shortbread will be too crisp.
Cool on the tray then store in an airtight tin.
- Makes about 30 biscuits.
- Recipe via Edmonds Cookery Book.
© Once Upon An Egg. All images and content are copyright protected. Please don’t use my images without permission. If you want to republish this recipe, please re-write it in your own words, or link back to this post for the recipe.
[…] through the biscuit tins to see what she had been baking. No afghans, no Belgian biscuits, no shortbread, no cheese straws, and no Neenish tarts. No picking peas and eating them straight out of the pods. […]
[…] I have one more gift left to bake. My nana has requested shortbread so I’d better get […]
[…] is not the traditional shortbread that kiwi’s are used to. There’s no cornflour for starters, but there’s still […]