1/2 Photos of Grandma Little's 50 Year Old Shortbread Recipe
Handwritten recipe from my grandma dated 1961. She made amazing shortbread and sold it at fetes and other markets. This is her original recipe.
My Private Note
Units: US | Metric
- 1In a larbe bowl, beat the butter until light, thick and airy.
- 2Add the sugar, vanilla and corn flour, beat again - at a low speed, it will go every where otherwise.
- 3Sift in the plain flour and stir to incorporate.
- 4Seperate into two equal parts.
- 5Roll into logs using foil to cover.
- 6Refridgerate for 30 minutes (or until firm, freezer would do this faster I guess).
- 7Remove from fridge and foil, cut each log into 15 slices.
- 8Bake on lined trays.
- 9Bake at 150oC for 20-30 minutes until golden.
- 10Once out of the oven, cool for 5 minutes on the tray.
- 11Remove to airer and sift extra icing sugar over the top and let cool completely.
- 12Note - these logs can be frozen (upto a month) or refridgerated (for upto a week) ready for use. If frozen, bring be sure that they are thawed prior to baking.
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Nutritional Facts for Grandma Little's 50 Year Old Shortbread Recipe
Serving Size: 1 (718 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 120.2
- Calories from Fat 63
- Total Fat 7.0 g
- Saturated Fat 4.4 g
- Cholesterol 18.5 mg
- Sodium 67.1 mg
- Total Carbohydrate 13.7 g
- Dietary Fiber 0.1 g
- Sugars 6.8 g
- Protein 0.7 g