Nancy's Shortbread
Ingredients
200g butter, room temperature
90g caster sugar
60g cornflour
270g plain flour
½ teaspoon Hansells baking powder
¼ teaspoon salt
Description
Nancy's shortbread recipe is a family institution. It is sublimely buttery and perfectly crumbly. Handmade shortbread biscuits? Bliss!
Now aged 89, Melissa's Nan - who shared the recipe - continues to bake a batch for each of her family at Christmas time, presented with love, in a tissue-lined tin.
For more recipes by Trudi Nelson, go to www.freshinthekitchen.co.nz
Method
Cream butter and sugar in a stand mixer (or hand-held electric mixer) until well combined. Sift flours and baking powder into butter mixture, add salt and beat on low speed until mixture comes together in a ball. Transfer to a floured surface and knead lightly. Divide mixture in two and roll into lengths about 2.5-3cm in diameter. Cover with plastic wrap and refrigerate 30 minutes.
Preheat oven to 130C and lightly butter baking trays. Cut shortbread dough into 1cm widths and place on trays. Sprinkle with extra caster sugar and bake for 1 hour.
Categories
now to save this recipe to 'My Recipes'
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