6 people made this
About this recipe:
Rich and buttery, great if making for a crowd. Traditional shortbread is baked at a fairly low temperature, and is not browned.
Makes: 20 biscuits
225g (8oz) plain flour
113g (4oz) cornflour
225g (8oz) butter (block)
113g (4oz) icing sugar
- Preheat the oven to 160 C / Gas 2 1/2.
- Rub all in together. Do not add in any liquid - it is supposed to be very hard to knead. Knead just enough to incorporate all the ingredients.
- Roll out and cut, place on floured baking trays.
- Bake for 15 minutes.
The leftover dough can be frozen for another time.
Write a review
Click on stars to rate