Recipes

with Caitlin Chodakowsky

Nini’s famous shortbread

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.

Ingredients

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

Method:

  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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