Nanna's Christmas Shortbread
This is Kim's Nanna's shortbread recipe. She makes several batches before Christmas and bottles them up in glass jars to give as gifts.
What you need
Ingredients
340 g butter110 g icing sugar3 ½ cups plain flour2 to 3 tbsp. cornflourTools
Measuring cups and spoons Beater or stand mixer Mixing bowl Rolling pin Biscuit or scone cuttersWhat to do
Beat butter and sugar to a cream (until pale and fluffy), then add the flour and cornflour.
Roll out your dough to about 2 cm thick, and use your cookie or scone cutters to cut out your biscuits. You can use Christmas-themed cutters to give your biscuits that festive feel. Collect scraps and re-roll, and use your cutter again until all the dough is used up.
Place on a lined baking tray.
Bake at 180°C (350°F) or 160°C (320°F) in a fan-forced oven until just golden (check after 15-20 minutes).
Shortbread will keep in an air-tight container (or glass jar) for up to a week.
IDEAS does information so you can bake biscuits.
