Shortbread Creamy shortbread biscuits
Ingredients
- 125 ml icing sugar
- 500 ml cake flour
- 1 ml baking powder
- 1 ml salt
- 175 g butter
Method
- Sift the flour with the icing sugar, salt and baking powder.
- Work this into the butter gradually and knead until smooth.
- Roll to 1 cm thickness or press to about 1.2 cm thickness into a baking pan. Prick with a fork.
- Bake in a moderately slow oven at 160 degrees C for 25 to 30 minutes or until delicately brown.
- Cut into fingers while still hot. Store in a tin for later use. Flavour improves after storing for a few days.