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Basic shortbread
Basic shortbread
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Prep Time:
45 minutes
Cook Time:
35 minutes
Total Time:
80 minutes
Indulge in nostalgic delight with freshly baked shortbread - pure yum!
Ingredients:
  • 250g butter, softened
  • 150.00 gm icing sugar
  • 500.00 ml plain flour
  • 65.00 gm cornflour
  • 1 eggwhite, lightly beaten
  • 36.00 gm white sugar
Instructions:
  • Prepare two baking trays by lining them with baking paper. Use a pencil to carefully draw a 19cm diameter circle in the center of each sheet, then flip the paper over.
  • Cream together butter, sugar, and vanilla using an electric mixer until pale. Add flour and cornflour, then stir to combine. Transfer the mixture onto a floured surface and gently knead until smooth.
  • Divide the mixture in half and shape each half into a round. Place one round on each baking tray and gently press it out into a 1.5cm-thick, 19cm round following the circle marks as a guide.
  • Carefully slice each round into 8 even triangles without cutting all the way through. Gently pinch the edges to create a decorative frill. Chill in the refrigerator for 20 minutes or until set. Preheat the oven to 160°C.
  • Topping: Brush egg white over each shortbread round, sprinkle with sugar, then bake for 30-35 minutes until light golden and firm. Let cool on trays, then slice through markings with a sharp knife. Serve when cooled.

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