A simple recipe for sweet and buttery Shortbread biscuits. Indulgent tea time treats!
250 gram flour
125 gram cornflour
1 teaspoon (5 ml) salt
250 gram butter
125 gram castor or icing sugar
Combine the dry ingredients.
The easiest is to cut the butter into small cubes and use a food processor to combine the butter and dry ingredients. If you prefer to use your hands: sift dry ingredients together, grate in chilled butter and work the butter into the dry ingredients.
Chill dough for at least half an hour.
You can form balls of dough and use a butter or cookie mold (shown in the photo) to shape the biscuits on the baking tray itself, and then use a cookie cutter to trim off the rough edges. Alternatively, roll the dough out to 3 mm thickness and cut with a cookie cutter.
Bake in an oven preheated to 160C for about 10 to 15 minutes, until the colour of straw.
Let the biscuits cool down and cover with sifted icing sugar.
Store in an air-tight container.
This recipe and photo is from the Rainbow Cooking website, where you will find a collection of mostly South African recipes, both traditional and modern.