Total Time
32mins
Prep 20 mins
Cook 12 mins

A very rich, buttery and delicate shortbread. From the Women's Weekly Big Book of Beautiful Biscuits from the late 80's or early 90's. Use a piping bag or shape with your hands. Recipe uses Aussie tablespoon measure that equals 4 US teaspoons.

Ingredients Nutrition

Directions

  1. Have butter at room temperature.
  2. Preheat oven to 180°C / 360°F.
  3. Cream the butter with sifted icing sugar until light and fluffy.
  4. Add the sifted flour and cornflour.
  5. Mix in vanilla and beat until smooth.
  6. Place the mixture into a large piping bag with a 1/2inch star tube nozzle attached.
  7. Pipe into 5cm/2 inch long shapes onto lighly greased oven trays.
  8. Bake 12 to 15 minutes , or until pale brown.
  9. Cool on trays for 5 mintues and then place on wire racks until fully cooled.
Most Helpful

5 5

Absolutely delicious - these shortbreads wont last long in this house. Thanks Jubes for posting