Total Time
45mins
Prep 30 mins
Cook 15 mins

I acquired this recipe from my friend Jan-Maree. It is a softer style of shortbread.

Ingredients Nutrition

Directions

  1. Adjust your oven shelves for biscuit/cookie baking.
  2. Preheat your oven to 180 degrees C or 350 degress F.
  3. Lightly grease your biscuit/cookie trays.
  4. Sift together the pinch of salt, 2 dessertspoons of cornflour and 2 cups of plain flour to make sure that there are no lumps in the mixture.
  5. Cream the 250 grams butter and 1 cup sifted icing sugar until light in colour and fluffy.
  6. Do not over beat.
  7. Gradually add the sifted ingredients to the creamed butter and icing sugar mix.
  8. You may want to fold the last bit of the sifted ingredients in by hand.
  9. Turn mixture out onto a floured board.
  10. Flour your hands and roll mixture into a long roll about 14 to 16 inches long.
  11. Slice the roll into about approximately 1/4 inch thick slices.
  12. Place on the trays and bake until golden brown.
  13. Cool and place in an air tight tin.