Another favourite – of Ashley’s this time. I love shortbread, just not the kind with rice flour in it. It tastes gritty to me – so when I found this recipe in the Weekly Times several years ago I just had to try it and have made it ever since.
When you make this – do have your butter at room tempreture and cream the butter and icing sugar before mixing in the rest of the ingredients – it works better. Ohh and butter works much better than margarine in this recipe.
125 grams (4 ounces) butter
2 tablespoons icing sugar
1/2 teaspoon vanilla essence
3/4 cup plain flour
1/4 cup cornflour
Cream butter and icing sugar, add vanilla and sifted flours. Mix gently.
Press into a 7 inch sandwhich tin (I use a square cake pan). The mix is very sticky so use you fingers that you have liberally dusted with flour to push the mixture where it is to go. Be gentle though.
I mark the lines into the shortbread with a knife before baking. Bake moderate oven 30 mins (it may take less than this so keep an eye on it)
Allow to cool then enjoy. This doesn’t make a huge batch, but it is delicious and it is very easy to eat the lot in one sitting….lol.