Ingredients
250g butter, softened
3/4 cup Chelsea Icing Sugar
1/2 cup cornflour
1 1/2 cups standard grade flour
Extra Chelsea Icing Sugar to dust
Method
Preheat oven to 150ºC. Beat butter & icing sugar until creamy. Mix in cornflour and flour. On a floured surface, roll out dough to 1 cm thick and cut into Christmas shapes with a cookie cutter. Carefully place on a greased oven tray. Prick with a fork.
Bake for 25-30 minutes, until shortbread is pale but crisp. Cool on a wire rack and store in an airtight container.
To serve, dust with icing sugar.
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Overall rating
Recipe Rating: 3
3 ratings, 187 people added this to their Favourite Recipes.
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