Shortbread Recipe

I made another bunch of shortbread this week. My first lot went out in little parcels to friends last week and following that there was a request for more, this time a whole batch just for the one person and no sharing!

So another lot was whipped up in a jiffy and delivered the next day.

It’s an easy recipe, it’s buttery and crisp and oh so satisfying… so much more than store-bought.

Ingredients

• 1/2 lb butter – softened (225g)
• 3/4 cup caster sugar
• 2 cups plain flour
• 1 cup cornflour
• 1/2 tsp baking powder
• pinch of salt

Method

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 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.

I love seeing your creations, so if you bake this please tag @life.with.janet on Instagram so I am notified 

Tips

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 perfect mouthful, yum!