Shortbread

Celia Hay

Qualified professional chef, wine expert, educator, restaurateur and book publisher.

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

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.