This shortbread recipe came with my grandmother in 1917 when she sailed to NZ on a sailing ship from Aberdeen, Scotland via the southern Argentinian coast. She bartered personal belongings for bananas as they rounded the tip. The recipe was the last thing she gave me before she passed away in '99 at 94.
380g plain flour (minus 3 dessertspoons)
3 dessertspoons cornflour
130g icing sugar
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