Shortbread Biscuits
From ‘And the Love is Free’ Print Book page 121.
Sorry. Video is not available for this recipe.
While my sister Sas seems to have inherited my Mum’s Christmas Cake making skills, my youngest sister Naomi has become a bit of a master biscuit baker. The pretty shortbread in the picture were mode by Nao’s delicate hand at Christmas. They were every bit as mouth wateringly delicious as they look.
Mum used to have a biscuit press gadget that you could use to make all sorts of shapes for your short bread biscuits. It now belongs to Nao but you can still get a good result with the old school piping bag method.
125g (4oz) butter
1/4 cup icing (powdered) sugar
1/4 cup plain flour
1 cup cornflour
1/2 teaspoon baking powder silver balls to decorate, optional
Preheat oven to 190C (375F).
Cream butter and sugar in an electric mixer until light and fluffy. Sift in dry ingredients and fold though until well combined.
Place dough in a piping bag and pipe into small star or circle shapes on a greased baking tray (or use a biscuit press mentioned above). Decorate with silver balls if using.
Bake 18-20 minutes being careful not to brown too much. Cool on tray for at least 5 minutes before moving to a cooling rack.
Will keep in an airtight container in a cool dry place for at least a week.
Add to my Old Favourite Recipes
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