Shortbread

Buttery, crumbly shortbreads are a treat any time of year. At Christmas time they look festive cut into star shapes.

Shortbread

Ingredients

  • 250 g butter, at room temperature
  • 3⁄4 cup (90 g) pure icing sugar
  • 1 teaspoon vanilla extract
  • 2 cups (300 g) plain flour
  • 1⁄2 cup (60 g) cornflour or rice flour

Preparation

  1. Using electric beaters, beat the butter, icing sugar and vanilla in a bowl until light and creamy. Mix in the flour and cornflour using a wooden spoon. Turn the dough out onto a lightly floured surface and gently knead until smooth.
  2. Divide the dough in half, then roll out each portion to form a disc about 2 cm thick. Wrap the discs in baking paper and refrigerate for 15 minutes.
  3. Meanwhile, preheat the oven to 160°C. Line two baking trays with baking paper. Roll the dough out between two sheets of baking paper until 5 mm thick. Using a round, fluted 7 cm biscuit cutter, cut 12–14 rounds from each piece of dough.
  4. Place the biscuits on the baking trays and bake for 15–20 minutes, or until firm to the touch. Remove from the oven and leave to cool on the trays for 10 minutes, then transfer to a wire rack to cool.
  5. Store in airtight containers for up to 2 weeks.

Makes: 24-28
Preparation: 20 minutes + 15 minutes resting
Cooking: 20 minutes
 
Recommended For You
Featured Articles
What Happened to Good Manners Magazine
What Happened to Good Manners
If you could get a word in edgewise, over the pointing and rude interrupting, what we really want to know is … What Happened to Good Manners?
Sugar the New Tobacco Health  
Sugar the New Tobacco
It’s a deadly health risk – but the food and beverage industry fends off regulation.
You Are WHEN You Eat Health  
You Are WHEN You Eat
The secret to better health could be as simple as an early dinnertime.
Six Great Railway Journeys Travel
Six Great Railway Journeys
Travelling by rail holds a romantic and old-fashioned appeal that can’t be matched by flying or driving.
Advertisement