Buttery Shortbread


Dec 04, 2023

2 mins read

180 g Anchor Unsalted Butter (room temperature, cubed)
115 g Plain Flour
110 g Icing Sugar
100 g Cornflour
1/2 tsp Salt



1.    Whip Anchor Unsalted Butter for 4-5 minutes until pale and creamy.

2.    In a medium bowl combine flour, icing sugar, cornflour and salt.

3.    Pour the flour mixture into the butter and gently combine until the mixture begins to clump together and form a dough.

4.    Using your hands bring this together into a soft smooth ball and place on a well-floured surface. Chill for 20 minutes.

5.    Sprinkle flour over the dough and the rolling pin and gently roll out to approximately 6mm thick.

6.    Cut using your choice of cookie cutter or cut into fingers or squares.

7.    Place on the prepared tray and bake for 12-15 minutes at 160°C, fan forced.

8.     The shortbread will firm up upon cooling.


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