Shortbread (Maizena) Creamy shortbread biscuits
Ingredients
- 225 g Maizena (cornflour)
- 225 g flour
- 110 g castor sugar
- 250 g soft butter
Method
- Sift the Maizena and flour together.
- Add the castor sugar.
- Rub butter into the dry ingredients and knead until a stiff dough is formed.
- Press dough into either a 23cm diameter quiche tin, or a 20cm x 29cm baking tray.
- Mark the slices lightly and prick with a fork.
- Bake at 160 degrees C for 1 hour.
- Allow the shortbread to cool in the baking pan before turning out.
- Drench the shortbread with additional castor sugar.