Shortbread Biscuits …
Ingredients …
  • 1⅛ cups butter, room temperature
  • ½ cup caster sugar
  • 2⅔ cups plain flour
  • ½ cup cornflour, lightly packed
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
Method …
  1. Cream the butter and sugar, using an electric mixer, until well combined.
  2. Add plain flour, cornflour, baking powder and salt and beat on a low speed until mixture comes together to form a dough.
  3. Transfer the biscuit dough to a floured surface and knead lightly. Separate the dough into 2 balls, wrap each one with plastic wrap and place in the fridge for at least ½ an hour or until the dough becomes firm.
  4. Preheat oven to 130C and line biscuit trays with baking paper.
  5. Remove one dough ball from the fridge, remove the plastic wrap, place the dough between two pieces of baking paper and roll out using a rolling pin to approximately 4 – 5 ml thickness. Use a cookie cutter to cut out the desired shapes. Gather up any leftover dough, roll out again and cut more biscuits. Repeat with the second ball of dough until all used. It’s important to work fairly quickly so the dough doesn’t become to soft and difficult to work with.
  6. Place biscuits on the prepared baking trays and bake in the oven for approximately 50 minutes. Leave biscuits on the trays for approximately 5 minutes then transfer biscuits to wire rack to cool completely.
Recipe by Mrs Organised at