This shortbread recipe just melts in your mouth. It is from one of my favourite New Zealand Chefs, Jo Seagar. Her world famous quote is “Never trust a skinny chef!”
250g butter, softened
¾ cup icing sugar
2 cups flour
½ cup cornflour
Set oven to 150 C or 130 C fan -forced. Line 2 baking trays with baking-paper.
In a cake mixer cream butter and icing sugar until pale and creamy. Mix in cornflour and flour. If the mixture feels sticky add a little bit more flour, until it is smooth and dough-like.
On a piece of baking paper roll out dough to 1cm thick and use cookie cutters to cut into desired shapes. Place on an oven tray. Prick shortbread with a fork if not making the button design.
Bake for 25-30 mins until shortbread is pale and crisp. If the shortbread starts to brown turn the oven down. Shortbread should have little or no colour. Cool on a wire rack and store in an airtight container.
Tip: The oven temperature above is a guide. Every model of oven is different. I know my oven is very hot and cooks quickly. The first time you make these, stay near your oven. Make sure you use a timer and set for 25 mins. Check and bake for the extra 5 mins if needed.
Button Shortbread: I used 2 small cutters, 48mm and 58mm. With the smaller circle just make an impression in the shortbread a couple 2mm deep. I used the end of a chopstick to make the 4 holes. To make the shortbread buttons and holes uniformed I made a template from cardboard. Great for Christmas presents for teachers and friends. Use Christmas ribbon to decorate and package in cellophane. You may need to enlarge the holes after the shortbread is cooled to thread the ribbon through the holes.