Shortbread biscuits

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  • 25g butter
  • 3/4 cup caster (superfine) sugar
  • 2 cups plain flour
  • 1/2 cup cornflour


  1. Preheat oven to 160 °C (320 °F) Brush a 28 x 18cm shallow rectangle cake tin with melted butter. Cover base with grease paper, which is extended over sides.
  2. Beat butter and sugar in small mixing bowl, until light and creamy.
  3. Add sifted flour. Press together to form a soft dough. Turn onto a lightly floured surface, knead lightly until smooth.*Press dough into prepared tin. Cut into fingers. Pierce with fork.
  4. Bake for 35-40 minutes until set and browned. When almost cool cut through lines into pieces.

Note:*to make shortbread into shapes, roll the dough on the lightly floured surface and cut out shapes using food stencils. Then continue to method 4