 Auntie May's Shortbread | My auntie May has been making this delicious shortbread for years, the hand-written recipe passed down to her from granny, and generations on it is still a firm family favourite. The only thing that has changed from my granny's day is that auntie May and I use a food mixer rather than good old fashioned elbow grease to combine the mixture! (I usually double the quantities below and make two tins as we go through it so quickly!). |
Auntie May’s Shortbread
Serves/Size – makes 14 little triangles
Ingredients
1 cup Plain flour
½ cup Icing sugar
½ cup Cornflour
4oz Butter
Castor sugar for sprinkling
Directions
Preheat oven to 150°.
Mix flour, sugar and cornflour; soften butter a little and mix all together in a mixer.
Knead and form dough.
Spread onto 8-inch round sandwich tin.
Mark with a knife into triangles and prick each with a fork.
Bake for 1 hour (if you think they are cooking too fast put a sheet of tin foil over for 15 minutes from the end of cooking time).
When cooked, cut through each marked triangle, leave to cool and sprinkle with castor sugar.
Serves/Size – makes 14 little triangles
Ingredients
1 cup Plain flour
½ cup Icing sugar
½ cup Cornflour
4oz Butter
Castor sugar for sprinkling
Directions
Preheat oven to 150°.
Mix flour, sugar and cornflour; soften butter a little and mix all together in a mixer.
Knead and form dough.
Spread onto 8-inch round sandwich tin.
Mark with a knife into triangles and prick each with a fork.
Bake for 1 hour (if you think they are cooking too fast put a sheet of tin foil over for 15 minutes from the end of cooking time).
When cooked, cut through each marked triangle, leave to cool and sprinkle with castor sugar.
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