Auntie Frances' English Butter Shortbread
Delicious and traditional, these biscuits are amazingly easy... and addictive
Background: I recently found some scraps of paper with this recipe on that my wife had noted down at my Aunt's house in England years ago. I remember eating these as a kid
- Plain Flour (200g)
- Butter (unsalted) (160g)
- Fine Sugar (80g)
- Corn Flour (60g)
- Salt (a pinch)
Cut the butter up into cubes and mix well with the sugar until it forms a pastry-like lump. Works best if you let the butter soften at room temperature
Sift the plain and corn flour into your butter and sugar mix, add a pinch of salt and mix well by hand
When combined the result should be a firm lump of dough like this
Next, press the mixture into an 6" x 10" shallow baking tray.
Then carefully cut the biscuit shapes and prick with a fork
Cook on 170C for around 20 minutes, or until golden brown.
When cooked, remove from the oven and sprinkle with a little sugar and let them cool on a wire rack for 20 - 30 minutes (if you can wait!).
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.