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Shortbread
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Prep Time:
40 minutes
40 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
70 minutes
70 minutes
Irresistibly rich and buttery shortbread that melts in your mouth.
Ingredients:
- 225g plain flour
- 150g unsalted butter
- 40.00 gm (1/3 cup) cornflour, sifted
- 125g caster sugar, plus extra to sprinkle
- 4.40 gm vanilla extract
- 2.00 gm baking powder
Instructions:
- Prepare the 18cm tart pan by greasing it and lightly dusting with flour.
- In the bowl of an electric mixer, cream the butter until light and fluffy. Add the remaining ingredients and mix on low speed for approximately 5 minutes until the mixture resembles fine breadcrumbs. Press the mixture into the prepared pan using the back of a piece of baking paper to flatten it evenly. Using a sharp knife, score the top into 8 wedges without cutting through and prick all over with a fork. Cover and refrigerate for 30 minutes before serving.
- Preheat the oven to 170°C. Bake the shortbread for 30 minutes or until lightly golden. Sprinkle with extra sugar right after removing from the oven. Let it cool in the pan completely before cutting into wedges along the marked lines. Enjoy with a cup of tea.