Traditional shortbread Recipe
Ingredients
250g Western Star Chef’s Choice Unsalted butter, softened
1 cup (150g) pure icing sugar, sifted
1 teaspoon vanilla extract
2 cups (300g) plain flour
1 cup (130g) cornflour
2 tablespoons white sugar, to dust
Traditional shortbread Recipe
Method
Step 1
Preheat oven to 160°C. Line 2 oven trays with baking paper. Draw a 20cm-diameter circle in the centre of each tray.
Step 2
Use an electric mixer to beat butter, icing sugar and vanilla until pale and creamy. Sift flour and cornflour over butter mixture. Use a wooden spoon to stir until a soft dough forms. Turn onto a lightly floured surface and gently knead until smooth.
Step 3
Divide dough into 2 even portions and shape each portion into a 12cm round disc. Place each disc on the lined trays, and using circles as a guide, gently press shortbread out with fingers to form a 20cm round.
Step 4
Use a fork to gently press the outside of the shortbread, and prick dough with a pattern to decorate. Carefully score 8 triangles into each shortbread. Place in the fridge for 20 minutes or until firm.
Step 5
Sprinkle the white sugar evenly over each disc. Bake in preheated oven for 30-35 minutes, swapping trays halfway through cooking, until lightly golden and firm to touch. Remove from oven and set aside on trays to cool completely. Cut shortbread into triangles using a sharp knife.
Ingredients
250g Western Star Chef’s Choice Unsalted butter, softened
1 cup (150g) pure icing sugar, sifted
1 teaspoon vanilla extract
2 cups (300g) plain flour
1 cup (130g) cornflour
2 tablespoons white sugar, to dust
Traditional shortbread Recipe
Method
Step 1
Preheat oven to 160°C. Line 2 oven trays with baking paper. Draw a 20cm-diameter circle in the centre of each tray.
Step 2
Use an electric mixer to beat butter, icing sugar and vanilla until pale and creamy. Sift flour and cornflour over butter mixture. Use a wooden spoon to stir until a soft dough forms. Turn onto a lightly floured surface and gently knead until smooth.
Step 3
Divide dough into 2 even portions and shape each portion into a 12cm round disc. Place each disc on the lined trays, and using circles as a guide, gently press shortbread out with fingers to form a 20cm round.
Step 4
Use a fork to gently press the outside of the shortbread, and prick dough with a pattern to decorate. Carefully score 8 triangles into each shortbread. Place in the fridge for 20 minutes or until firm.
Step 5
Sprinkle the white sugar evenly over each disc. Bake in preheated oven for 30-35 minutes, swapping trays halfway through cooking, until lightly golden and firm to touch. Remove from oven and set aside on trays to cool completely. Cut shortbread into triangles using a sharp knife.
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