If this shortbread doesn't make you feel like you have died and gone to heaven nothing will. The best shortbread recipe!
- Yields: 12 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 60 mins
250 g butter, cut into chunks and allowed to soften
6 Tbsp (52.5 g) cornflour (Maizena)
1 ½ C (195 g) icing sugar
castor sugar for sprinkling on top
Preheat the oven to 160 °C.
Mix the butter, flour, cornflour, salt and icing sugar in a large bowl using an electric beater until the dough comes together. If the butter is not very soft, rub the butter into the dry ingredients with your fingertips until the mixture looks like breadcrumbs before using the electric beater.
Press lightly into a 30 cm x 22 cm baking tray until the top is smooth and reasonably even. Prick all over the surface with a fork and slice.
Bake for about 30 minutes and then reduce the heat to 120 °C and bake for a further 30 minutes until the shortbread is a pale, golden brown.
Sprinkle with castor sugar while still warm, slice and remove carefully from the tray.
Store in an airtight container.