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| Shortbread |
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Yields: 24 shortbread fingers |
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| Ingredients |
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250g Clover butter
105g (125ml) castor sugar
280g (500ml) cake flour
120g (125ml) corn flour
Extra castor sugar for sprinkling | |
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| Preparation method |
- Preheat the oven to 160ºC.
- Cream the Clover butter and castor sugar very well.
- Add remaining ingredients and mix to a stiff dough.
- Press into a greased baking tin.
- Mark into finger shapes with a knife and prick the shortbread with a fork.
- Bake for about 60 minutes or until just starting to brown.
- Remove from oven and immediately sprinkle liberally with extra castor sugar.
- Cut into fingers before the mixture cools completely.
- Carefully remove from the tin and cool on a wire rack.
- Store in an airtight container.
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