Grandma Little's 50 Year Old Shortbread Recipe
photo by threeovens
- Ready In:
- 40mins
- Ingredients:
- 7
- Yields:
-
30 cookies
ingredients
- 260 g softened butter
- 3⁄4 cup icing sugar
- 1 teaspoon vanilla essence
- 1 1⁄2 cups plain flour
- 1⁄2 cup cornflour
- 1 pinch salt
- 1 cup icing sugar, extra
directions
- In a larbe bowl, beat the butter until light, thick and airy.
- Add the sugar, vanilla and corn flour, beat again - at a low speed, it will go every where otherwise.
- Sift in the plain flour and stir to incorporate.
- Seperate into two equal parts.
- Roll into logs using foil to cover.
- Refridgerate for 30 minutes (or until firm, freezer would do this faster I guess).
- Remove from fridge and foil, cut each log into 15 slices.
- Bake on lined trays.
- Bake at 150oC for 20-30 minutes until golden.
- Once out of the oven, cool for 5 minutes on the tray.
- Remove to airer and sift extra icing sugar over the top and let cool completely.
- Note - these logs can be frozen (upto a month) or refridgerated (for upto a week) ready for use. If frozen, bring be sure that they are thawed prior to baking.
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RECIPE SUBMITTED BY
<p><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt=/ /> <br /><br />As a toddler, my nic-name was Pompom (my Poppy had a golf hat with a pompom and it was one of my first words, and it stuck as my nic name). My Poppy has long since passed, but I fondly remember him every time I log on. I'm a stay at home mum of four aged: 10, 8, 7 and almost 6. I have a severe egg allergy and am lactose intolerant, I enjoy working out ways to still enjoy food minus eggs and milk. I have been married for 14 years and have one very happy and well fed hubby.<br />My goal is to try one new recipe a week, for the past 8 years have achieved this. I own over 300 cookbooks, but no longer purchase them - but regularly print out recipes to try later.<br />When I am not cooking, I am busy household of 6 and going to the gym (to work off the wonderful calories I consumed the day before) and helping at school and church.<br />My philosophy in life is: as we have to eat, we may as well eat well.</p>