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Home / Eat Well / Recipes

Shortbread

Photography by Tamara West

Photography by Tamara West

Celia Hay
By
Celia Hay

Qualified professional chef, wine expert, educator, restaurateur and book publisher.

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This classic shortbread recipe is based on one from the Edmond's Cookbook and is a great to get the kids started on. Most shortbread recipes use caster sugar but I find that beginner cooks have greater success using icing sugar which is quick to cream.

Ingredients

225 gButter, cut into cubes
225 gFlour (Main)
125 gCornflour
125 gIcing sugar
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Directions

  1. Place the butter in a bowl to come to room temperature.
  2. Heat the oven to 150C and line a baking sheet with baking paper.
  3. Sift the flour and cornflour into one bowl.
  4. Sift the icing sugar into the butter and cream it (beat with a fork or wooden spoon until pale and creamy).
  5. Add the flour and cornflour. Mix well with a wooden spoon or knead with your hands.
  6. Option 1:With a spoon, scoop out a walnut sized piece of shortbread, roll into a ball and press onto the baking sheet. With a fork press the middle of the dough to flatten out.Option 2:Roll shortbread onto a flat surface. Using a cookie cutter, cut out the shapes and place on the baking sheet. You can use novelty cookie cutters like stars and animals.
  7. Bake for 25-30 minutes until lightly golden.

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