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Christmas Shortbread


250 grams butter

4 tablespoons icing sugar

1 cups plain flour

cup corn flour

1 tablespoon vanilla extract


Prepare a rectangle shortbread tin with baking paper. Beat the butter and icing sugar until light and creamy. Add the vanilla and fold in the sifted flour. Press into a shortbread tin, prick with a fork and cook in for 30 minutes at 160 degrees.

After you have removed the shortbread from the oven, carefully slice it into even squares. Let the shortbread cool completely before removing it from the tin.

Last modified on Friday, 10 January 2014 14:06

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