Ingredients
250g butter, softened
3/4 cup Chelsea Icing Sugar
1/2 cup cornflour
1 1/2 cups standard flour
Method
Preheat oven to 150°C. 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 fingers. 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.
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Overall rating
Recipe Rating: 4
4 ratings, 228 people added this to their Favourite Recipes.
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