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