RECIPE: Debbie does Christmas shortbread

8oz of butter
1 cup of icing sugar
1 cup of cornflour
1½ cups of plain flour
Pinch of salt
Cream softened butter and icing sugar with a hand mixer till light and fluffy.
Sift then add the cornflour, plain flour then salt.
Knead to combine on a lightly floured bench top then cut into 4 equal portions and roll each portion into a log about 3cms wide by 20cms long. Roll in gladwrap and chill in fridge for about 20 minutes.
Preheat oven to 200c.
Cut pre chilled logs with a sharp knife about 1½cms wide and place flat on lined trays. Glazed cherries or chocolate pieces can be added if desired or keep biscuits plain.
Bake for 10 to 15 minutes ensuring they are still pale in colour.

Recipe submitted by Debbie Reid, Kyogle CWA Evening Branch

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