Grandma Little's 50 Year Old Shortbread Recipe

1. 1

   In a larbe bowl, beat the butter until light, thick and airy.

2. 2

   Add the sugar, vanilla and corn flour, beat again - at a low speed, it will go every where otherwise.

3. 3

   Sift in the plain flour and stir to incorporate.

4. 4

   Seperate into two equal parts.

5. 5

   Roll into logs using foil to cover.

6. 6

   Refridgerate for 30 minutes (or until firm, freezer would do this faster I guess).

7. 7

   Remove from fridge and foil, cut each log into 15 slices.

8. 8

   Bake on lined trays.

9. 9

   Bake at 150oC for 20-30 minutes until golden.

10. 10

    Once out of the oven, cool for 5 minutes on the tray.

11. 11

    Remove to airer and sift extra icing sugar over the top and let cool completely.

12. 12

    Note - these logs can be frozen (upto a month) or refridgerated (for upto a week) ready for use.

13. 13

    If frozen, bring be sure that they are thawed prior to baking.

* Per serving · 4 servings · Values may vary.

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