Author Jean Morrison
I tend to make this shortbread recipe in the traditional petticoat shapes - i.e. circles then cut into wedges. However if you don't want to be bothered with that you can make it one large rectangle and "cut" the pieces into squares or finger shapes.
If, like me, you want the traditional petticoat shape then make the shortbread into two circles before marking out the triangles. One big circle makes the triangles too long and pointy and difficult to handle.
Preparation time: 30 minutes
Cooking time: 30 minutes
Quantity: Makes 24 pieces
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250 gm softened butter
1 cup brown sugar, lightly packed
2 cups plain flour
1/4 cup cornflour
2 teaspoons white sugar
Pre-heat oven to 160 degrees Celsius.
On a large piece of baking paper draw 2 circles that are each 20 cms. (8 inches) in diameter. Turn the paper over and place it on a large baking tray.
Cream the butter and brown sugar until it turns a pale colour. Add the two flours and gently mix till combined.
Halve the mixture and press each half into the circle on the baking paper. Smooth over the surface to make it as flat as possible. A rolling pin is handy for this job. If desired, press a pattern into the edge of the circumferences using your two forefingers and thumb.
Mark out 12 triangle shapes by cutting half-way through the biscuit mixture. If desired, prick the sections with a fork to give a decorative pattern. Sprinkle with the white sugar.
Bake for 30 - 40 minutes. When the shortbread has cooled slightly cut through it with a sharp knife to separate the 12 sections in each circle.
Makes 24 pieces.
This is one of the recipes where the taste of butter really is sensational - far better than the taste of margarine. I know it is not healthy but if you make this as a Christmas treat then I figure that's a justifiable use of butter. This shortbread keeps very well for several weeks in an airtight container.
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