DD's Shortbread

DD's Shortbread


1 person made this

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

ernesto 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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