Melt N Mix Shortbread
photo by nnadenee
- Ready In:
- 45mins
- Ingredients:
- 6
- Yields:
-
20 biscuits
ingredients
- 250 g butter
- 78.78 ml icing sugar (U.S confectioner's sugar)
- 78.78 ml cornflour (U.S corn starch)
- 59.14 ml sugar
- 2.46 ml vanilla
- 551.96 ml plain flour
directions
- Melt butter over low heat, allow to cool slightly.
- Sift icing sugar and cornflour into bowl, add sugar.
- Add butterand vanilla, beat mixture until thick and creamy.Add sifted flour, mix well.
- Press mixture into 18 cm x 28 cm (7in x 11in) baking pan (lamington tin in AUS), smooth over with a spatula; mark into fingers with sharp knife.
- Prick each finger decoratively with a fork.
- Bake in moderate oven for 30 minutes or until light golden.
- Cut into fingers while still warm. Cool in tin.
- BEST SHORTBREAD EVA! :D.
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Reviews
-
This is one of the BEST shortbread recipes I've ever tasted! Having a Scottish husband, we have shortbread in the house 365 days per year so I bake a LOT of shortbread. I cut the recipe in half to duplicate the volume in my original recipe so it would be easy to compare. I've never made a shortbread with melted butter so I was very curious as to how it would bake up. Mixing it together was no problem; it's a much stiffer dough than what I'm used to and slightly more crumbly, too, so it took a bit of work to make it stay together. Patted into a rectangle and decorated with my standard heart cut-outs. Baked in a 350 degree oven for 35 minutes and cut it into bite-sized cookies which we like best. The taste is superb: very, very buttery and sweet. It became an instant hit at our home! Made for Spring PAC 2010. For those interested in the conversions of 1/2 the ingredients, here it is: 1 stick melted butter; 2.5 T. powdered sugar; 2.5 T. cornstarch; 2 T sugar; 1 tsp. vanilla; 1 cup flour + 2 T flour. Follow directions per recipe.