Nana Corkran's Shortbread

    1 hour 30 minutes

    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.

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    Serves: 8 

    • 380g plain flour (minus 3 dessertspoons)
    • 3 dessertspoons cornflour
    • 250g butter
    • 130g icing sugar

    Preparation:30min  ›  Cook:30min  ›  Extra time:30min cooling  ›  Ready in:1hour30min 

    1. Preheat oven to 150 degrees C. Sift together the flour and the cornflour.
    2. In a bowl, cream together the butter and sugar. Add in flour. Knead well.
    3. Roll out to about 2cm thick. Cut into shapes. Bake in preheated oven until golden brown, about 30 minutes. Allow to cool on a wire cooling rack.

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