RECIPES
Heather's Traditional Shortbread
Delight your friends with this simple but simply delicious shortbread.
These biscuits are absolutely superb straight from the oven. They also keep very well in an airtight jar and can be frozen if you wish.
Ingredients
250g butter
1 cup icing sugar
½ cup cornflour
2 cups plain flour
Method
Beat softened butter and icing sugar until smooth. Gradually add flours until all ingredients are well combined. The mixture should be quite dry but moist enough to stick together easily without crumbling.
You may like to reserve a little flour and only add if the mixture is moist enough to need it.
Knead the dough until it forms a smooth ball. Either roll it out and cut with a biscuit cutter or roll into a log and slice into 7-8mm slices.
Bake in 160 degree oven until edges are turning golden brown.
For extra crisp biscuits, leave on tray and after 10 minutes return to oven for a few more minutes.
p.s. I always make at least double the recipe :-).
Delight your friends with this simple but simply delicious shortbread.
These biscuits are absolutely superb straight from the oven. They also keep very well in an airtight jar and can be frozen if you wish.
Ingredients
250g butter
1 cup icing sugar
½ cup cornflour
2 cups plain flour
Method
Beat softened butter and icing sugar until smooth. Gradually add flours until all ingredients are well combined. The mixture should be quite dry but moist enough to stick together easily without crumbling.
You may like to reserve a little flour and only add if the mixture is moist enough to need it.
Knead the dough until it forms a smooth ball. Either roll it out and cut with a biscuit cutter or roll into a log and slice into 7-8mm slices.
Bake in 160 degree oven until edges are turning golden brown.
For extra crisp biscuits, leave on tray and after 10 minutes return to oven for a few more minutes.
p.s. I always make at least double the recipe :-).