Thursday, 14 April 2016

Shortbread Recipe

I absolutely love Shortbread and don't make it as often as I should. It reminds me of my maternal Grandmother, who was the best cook and baker that I know. I do have this same recipe elsewhere on my blog, but it has a link to a recipe of a different kind of shortbread and a photo of the other shortbread.  This recipe is from the back of the Maizena Cornflour Box, which is only available in South Africa.

print recipe
(Courtesy of Maizena Cornflour)


  • 225g Maizena Cornflour (Substitute with available Cornflour
  • 225g Flour
  • 110g Castor Sugar
  • 250g Soft Butter

Sift the Maizena and Flour together.
Add the Castor Sugar.
Rub the Butter into the dry ingredients and knead until a a stiff dough is formed.
Press dough into either a 23cm diameter quiche tin or a 20cm by 29cm baking tray.
Mark the slices lightly and prick with a fork.
Bake at 160 degrees Celsius for 1 Hour.
Allow the Shortbread to cool in the baking pan before turning out.
Drench the Shortbread with additional Castor Sugar.

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