DD's Shortbread

    DD's Shortbread


    1 person made this

    Be patient when rubbing the butter through, and rolling out the dough.

    Victoria, Australia

    Serves: 8 

    • 100g plain flour
    • 50g corn flour
    • 50g custard powder
    • 1/2 cup caster sugar (with 2 tablespoons removed)
    • 100g unsalted butter , softened(Girgar butter is the best).
    • water, as needed

    Preparation:1hour  ›  Cook:40min  ›  Ready in:1hour40min 

    1. Take butter out of the fridge prior to making, so that it becomes room temperature.
    2. Add all ingredients to a bowl. Rub butter through the dry ingredients until it resembles very fine breadcrumbs (it will take a while, but is well worth it). Then press together to form a very firm dough. If it's not coming together easily, add water one teaspoon at a time. You do not want the dough to become claggy or sticky. Roll into a ball & cover in cling wrap & refrigerate 40 minutes or overnight.
    3. Line a pizza tray with baking paper.
    4. Place dough in centre of tray and, with a rolling pin, gently roll it out into a circle, taking up most of the tray (leaving about 2 - 3 cm gap from edge of tray).
    5. Prick all over with a fork.
    6. Gently press fork around edges to give a pattern to the shortbread.
    7. With a knife, cut the flattened circle in half, then in half again, and in half again & so on (like pizza slices...each wedge equates to one piece).
    8. Bake 40 - 50 minutes at 160 degrees, until lightly coloured and crisp.
    9. If preferred, currants can be pressed decoratively onto the slices, prior to baking.
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