A Very Aussie Christmas by Cheryl Wright

Author:Cheryl Wright [Wright, Cheryl]
Language: eng
Format: epub
Tags: traditional holiday recipes, holiday recipes, Christmas recipes
Publisher: Cheryl Wright
Published: 2018-12-06T06:00:00+00:00

Traditional Shortbread

1 1/4 CUPS PLAIN FLOUR

1/4 cup cornflour or rice flour (rice flour gives a lighter result)

125g butter (not margarine – butter keeps shortbread fresh longer)

3 tablespoons castor sugar (normal sugar is too coarse – always use castor sugar for the best result)

CREAM BUTTER AND SUGAR; add sifted flour and cornflour (or rice flour). Mix well. Press into greased 18cm (7 inch) round tin or mould. Prick with fork and mark into eight portions.

Bake in a slow oven 130 degrees C (275 degrees F) for approx 40 minutes.

Cut while still hot.

 Do not overcook shortbread. If you do, it will be brittle and flaky, and taste burned.

 Square or oblong tin can be used. Traditionally, shortbread is baked in round tin.

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