Rich Shortbreads

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.

• Ready In: 32 mins
• Serves: 25
• Yields: 25 biscuits

Ingredients

• 250  g butter, no substitutes (8 oz)
• 4  tablespoons icing sugar (16 teaspoons confectioners or powdered sugar)
• 1  cup cornflour (cornstarch)
• 3⁄4 cup plain flour (all-purpose flour)
• 1  teaspoon vanilla essence

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.