I love to make this old fashioned shortbread particularly at Christmas time as a treat. The taste of this fresh, crisp, buttery shortbread invokes memories of Christmas at home with my family, turkey in the oven, pavlova on the table and sweet treats in abundance.
Jump to recipe here.
This recipe has been shared among the various family members and it is not only a family favourite but since I have been making it for gifts I have been told it is probably typical of that era… it is lovely to hear others say that this shortbread tastes just like their old mum’s shortbread.
I love seeing your creations, so if you bake this please tag @life.with.janet on Instagram so I am notified
- 1/2 lb butter – softened (225G)
- 3/4 cup castor sugar
- 2 cups plain flour
- 1 cup cornflour
- 1/2 tsp baking powder
- pinch of salt
Preheat oven to 150°C
Cream the butter and sugar well.
Gradually add the sifted flour, cornflour, baking powder and salt.
If the mixture becomes too stiff to mix, tip onto a floured a board and knead lightly.
When the mixture comes together roll it out to 1/4 – 1/2 inch thick
Cut into squares or rectangles and prick two/three lines with a fork
Bake at 150°C for 30 minutes.
Cool on the tray before placing in a storage container.
It takes some effort to mix all the ingredients together by hand so you may wish to consider using the paddle attachment on your mixer to make this job much easier. Otherwise it is a fun activity to pass around the family and let everyone have a mix!
I use both methods and the results are much the same.
Don’t be tempted to add milk or water… just persevere and it will come together somewhat, then pile onto a floured surface and lightly knead and press together.
Be sure to make the shortbread thick and chunky so that you get to savor the full crunch in a mouthful, yum!