Thelma’s ShortbreadFeatured

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


Thelma’s Shortbread


For 15 Person(s)

Short Bread

  • 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

  1. Preheat oven to 150°C.  Line an oven tray with baking paper. 
  2. Beat the butter and icing sugar together until creamy.  Mix in the cornflour and flour until well combined. 
  3. 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.
  4. Chill the tray in the fridge for 15 minutes or five minutes in the freezer. 
  5. 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.  

Recipe notes

Store in an airtight container for a week to 10 days.