Dessert Food

Melt and mix shortbread

4 September 2012

Spring is here.

Melbourne is well-known to be a city with “four seasons in one day”. If you’re a Melburnian, like me, chances are you hate that expression.

I am very pleased. Spring really did seem to start on the day it was meant to this year. We had a mild winter and by the looks of it, we will hopefully have a very warm summer. Bring on the 40°C days! (I love them, in moderation.)

What better way to bring in the spring than with a melt-in-your-mouth, buttery, creamy shortbread. Even the colours of this shortbread remind me of spring.

I have mentioned this recipe before – it is the first sweet I ever baked, back when I was about 10. I used to make it quite often and thought it’d be fun to try again. One bite and the faded memories of Nikki’s Bikkies returned.

Melt and mix shortbread
Yields 25
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Ingredients
  1. 250g (8.8oz) unsalted butter
  2. ⅓ cup icing sugar (confectioner's sugar)
  3. ⅓ cup cornflour (cornstarch)
  4. ¼ cup sugar
  5. ½ tsp vanilla essence
  6. 2 ⅓ cups plain flour (all-purpose flour)
Instructions
  1. Preheat oven to 180°C/350°F (fan-forced: 160°/320°F).
  2. Line a 20cm x 20cm/8in x 8in (or thereabouts) square cake tin.
  3. Melt butter over low heat.
  4. Sift icing sugar and cornflour into a large bowl. Add sugar.
  5. Add melted butter and vanilla and beat mixture for about 5 minutes or until smooth.
  6. Add sifted flour and beat until well-combined.
  7. Press mixture tightly into prepared cake tin.
  8. With a knife, gently mark the shortbread into fingers or squares of your desired size. Decorate each  finger with a fork if you wish.
  9. Bake for 30 minutes or until light golden. Cut into fingers while still warm. Leave to cool.
Adapted from The Australian Women's Weekly Big Book of Beautiful Biscuits
niveous moon http://niveousmoon.com/

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2 Comments

  • Reply Paz 16 September 2012 at 3:47 am

    I like this sounds easy to make. I may try it! Thanks for the recipe.

    • Reply Nicole 16 September 2012 at 1:22 pm

      You’re welcome.

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