Shortbread using electric mixer Creamy shortbread biscuits
Ingredients
- 225g butter, softened
- 100g icing sugar
- 240g flour
- 125ml cornflour
Method
- Sift the flour and cornflour together.
- Using an electric mixer, beat the butter and icing sugar together until creamy.
- Gradually add in the flour and cornflour, and mix until the mixture forms a dough.
- DO NOT OVERMIX, as this will make the shortbread tough.
- Press into a baking dish lined with greaseproof paper, until about 1cm thick.
- Score surface into fingers, and prick lightly with a fork.
- Bake in a moderately slow oven, about 160 degrees C, until lightly brown, about 30 minutes.
- Allow to cool before carefully taking out of tray.
- Sprinkle with extra icing sugar.