with Caitlin Chodakowsky

Nini’s famous shortbread


This is my grandmother's most popular recipe, one everybody asked for after they tasted one of her fresh batches. I have many fond memories of stealing some of the dough out the bowl when I had a chance and smelling that delicious scent as it baked. Be warned, even with these instructions it may take a few attempts to get it just right – not too moist, not too dry. It's a recipe that goes a long way so it's perfect for a big gathering, parties, bake sales and wrapping up as gifts for people who need a bit of encouragement.


500g plain flour
500g soft butter
250g cornflour (check to ensure it's actually made from corn)
250g castor sugar
Pinch of salt


  1. Preheat oven to 150 ?C
  2. Sift flour, sugar and salt into a big mixing bowl.
  3. Knead in butter until mixture comes together in one ball.
  4. Grease oven tray and press dough into it, spreading with a rolling pin to cover tray evenly (should be about 3cm deep).
  5. Prick dough thoroughly with a fork before putting in oven for 1 to 1½ hours.
  6. Remove from oven and slice into pieces while still hot. Sprinkle castor sugar over the top and place back in switched-off oven to cool. If your shortbread still does not dry out thoroughly then place back in oven for a while longer.?
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