Shortbread

Shortbread house decorated by Dylan (7years old)

This recipe can be used for cut out shaped cookies, great for decorated biscuits, they are delish plain and do keep well in an air tight container, great for anyone who can't have egg! These are fool proof! Take note of A OR B in the instructions A for advanced B for B.lazy :-) and C for Clever

250g  butter
¼ cup castor sugar
1/3 cup icing sugar
½ cup cornflour
½ tsp. vanilla
2 ½ cups plain flour

Sift icing sugar and cornflour. Add sugar. Add butter and beat together. Add vanilla and flour. Mix.
A)Roll into a flattened ball and wrap in plastic wrap. Chill dough. Roll dough on floured surface and cut shapes, bake on a baking paper lined tray. OR
B)Press into 11" x 8" tin.
C)Get a friend to bake and share
A and B) Bake at 180 deg.C

A)Time 12 to 15 min Depending on size of biscuits

B)Time 25 to 30 min
A)Cool on pan for a few minutes before transfering to a wire rack to cool.
B)Take out and cut squares/rectangles when still hot. Then cool on a wire rack if you like or just eat straight out of the pan.
C)Eat

Xmas Shortbread for the boys to decorate
2010