Prep time | 10 minutes
Cooking time | 8 – 10 minutes
Grandma’s shortbread |
•250 g unsalted butter
•¾ cup (110 g) icing sugar mixture
•1 tsp vanilla essence
•½ cup (70 g) cornflour
•2 cups (300 g) self-raising flour
•good pinch of salt
•extra caster sugar for dipping
Method | Grandma’s shortbread
1. Preheat the oven to 180°C and grease 2 large baking trays.
2. Using electric beaters, beat the butter and icing sugar until light and creamy. Beat in the vanilla essence.
3. Sift the cornflour, self-raising flour and salt together. Add to the butter mixture and use a butter knife to mix together thoroughly.
4. Roll the dough into small balls about the size of a walnut. Dip the tops in the sugar and put onto the prepared tray, about 5 cm apart. Flatten slightly with a fork.
5. Bake for about 8–10 minutes, or until just starting to colour underneath (the biscuits will still be soft, and pale on top).
6. Leave on the trays for 10 minutes to become firm, then transfer to a wire rack to cool completely. Store in an airtight container.