While a good shortbread biscuit is worth the trip to the bakery, we love to get into the kitchen and create our own. These shortbread biscuits are fun to make and go perfectly with tea or coffee or as an after-dinner snack. And, of course, they’re a delicious gift for friends with Christmas just weeks away.
Prep: 15 min
Cooking time: 15 min
Makes: about 20 biscuits
- 125g (1/2 block) Fairy margarine, softened
- 80g (1/2 cup) icing sugar
- 1/2 teaspoon vanilla essence
- 150g (1 cup) plain flour, sifted
- 35g (1/4 cup) cornflour, sifted
Pre-heat oven to 150°C. Line a baking tray with baking paper. Cream the Fairy margarine, icing sugar and vanilla essence together until light and fluffy. Fold through the plain flour and cornflour until the mixture comes together.
Knead lightly and roll out on a floured bench to approximately 1cm thick. Cut the shortbread into desired shapes, stars, hearts or cut into fingers.
Place onto the prepared tray. Bake for 12–15 minutes, or until lightly coloured.
Recipe provided by Peerless Foods.
Can’t find a favourite recipe from the 1960s, 70s or 80s? Here are Betty King’s Cook Books; Secrets From Grandma’s Pantry; What Shall I Cook Today?