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Traditional shortbread
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Irresistible, buttery shortbread bites.
Ingredients:
  • 250g Western Star Chef’s Choice Unsalted butter, softened
  • 150g icing sugar
  • 4.40 gm vanilla extract
  • 300g plain flour
  • 130g cornflour
  • 36.00 gm white sugar, to dust
Instructions:
  • Preheat your oven to 160°C and line 2 trays with baking paper. Draw a 20cm-diameter circle in the center of each tray.
  • In a mixing bowl, cream butter, icing sugar, and vanilla using an electric mixer until light and fluffy. Gradually sift in flour and cornflour, then incorporate with a wooden spoon until a soft dough forms. Transfer the dough to a lightly floured surface and knead gently until it becomes smooth.
  • Divide the dough into 2 equal portions and shape each into a 12cm round disc. Transfer the discs onto lined trays, then gently press each one out with your fingers to form a 20cm round following the circle guide.
  • Gently press the outer edge of the shortbread using a fork, then prick the dough with a decorative pattern. Score 8 triangles into each shortbread and chill in the fridge for 20 minutes or until firm.
  • Evenly dust each disc with white sugar. Bake in a preheated oven for 30-35 minutes, switching trays halfway through, until they're lightly golden and firm. Allow them to cool on the trays completely before slicing into triangles with a sharp knife.

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