- Baker:
- Makes: 2 shortbreads
- Prep time: 15–20 minutes
- Bake time: 30–35 minutes
- Total Time : 1 hour 20 minutes
- Flours used: Matthews Maizebite Flour
Method
- Line 2 x 7” sandwich tins with greaseproof paper
- Sift Flour, Salt & Sugar into a bowl
- Rub in butter to fine breadcrumbs
- Knead (in bowl) to a smooth dough
- Divide mixture between tins
- Press out and smooth with fingers
- Fork edges and prick lightly with fork
- Bake in slow oven 170oC for 30-35 minutes
- Cut and dredge with sugar
- Leave to cool
Thank you to Emily for this delicious, easy shortbread recipe, passed down from her grandmother and mother.
