There are loads of shortbread recipes and people get very fond of the one they are used to – a shortbread like their mother or grandmother made. A lovely old family friend Thelma gave me this recipe when I was 10 years old, about the time I first started collecting recipes in a notebook. She really stressed to me the importance of making three rows of fork holes in each biscuit – something I am quite fastidious about today. They just aren’t the same without the fork indentations.
Prep time 25 minutes
Cook time 30 minutes
For 15 Person(s)
- 250 Grams Butter softed to room temprature
- 3/4 Cup Icing Sugar
- 1/2 Cup Corn Flour
- 1 1/2 Cups Flour
Thelma’s Shortbread Directions
- Preheat oven to 150°C. Line an oven tray with baking paper.
- Beat the butter and icing sugar together until creamy. Mix in the cornflour and flour until well combined.
- On a flour dusted surface, roll out the dough to 1 cm thick and cut into fingers about 3 x 8 cm. Place these carefully on the prepared tray and prick each three times with a fork. Re-roll the scraps until you have used all the dough. Sometimes you end up with a funny little bit at the end, but this is known as the “cook’s tip”. You can eat that one as a check that they are all cooked properly.
- Chill the tray in the fridge for 15 minutes or five minutes in the freezer.
- Bake for 15 – 20 minutes then lower the temperature to 130°C and cook a further 10 minutes. The biscuits shouldn’t brown at all but be pale and golden and crisp. Cool a few minutes on the tray then carefully remove to a wire rack to cool completely.
Store in an airtight container for a week to 10 days.