Aunt Marg’s Shortbread Recipe

Aunt Marg’s Shortbread Recipe

1 cup flour (you CAN use 2/3 cup of flour, 1/3 cup cornflour. Not cornstarch)
3/4 cup of caster (granulated) sugar
2 blocks of butter/margarine

In a bowl, sift the flour and then the sugar. Gradually cut in the butter, and judge yourself accordingly. Keep cutting in the butter a little bit at a time until the dough is formed. Not too dry, but not sticky either.

Chill it in the fridge for an hour. You can put it into the fridge in a “log” shape, but it’s not necessary.

When it’s chilled, take it out and roll it out. Cut it in circles….OR put it into a torte tin and divide it into sixths.

Bake at 325 until ready. Could take anywhere from 20, 30 minutes.

Submitted by: Cameron Manning

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