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Recipe: Shortbread


This classic shortbread recipe is based on one from Edmond's Cookbook and is great to get the kids started on. Most shortbread recipes use caster sugar but I find that beginner cooks have greater success using icing sugar which is quick to cream.


225 g Butter, cut into cubes
225 g Flour
125 g Cornflour
125 g Icing sugar


  • Place the butter in a bowl to come to room temperature.
  • Heat the oven to 150C and line a baking sheet with baking paper.
  • Sift the flour and cornflour into one bowl.
  • Sift the icing sugar into the butter and cream it (beat with a fork or wooden spoon until pale and creamy).
  • Add the flour and cornflour. Mix well with a wooden spoon or knead with your hands. 
  • Option 1: With a spoon, scoop out a walnut-sized piece of shortbread, roll into a ball and press onto the baking sheet. With a fork press the middle of the dough to flatten out. 
    Option 2: Roll shortbread onto a flat surface. Using a cookie cutter, cut out the shapes and place on the baking sheet. You can use novelty cookie cutters like stars and animals.
  • Bake for 25-30 minutes until lightly golden.

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CHEF FINN GYBEL  Originally from Denmark, Finn trained as a chef in leading Danish restaurants before heading to New Zealand with his family two years ago.

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Celia Hay

Celia Hay's fascination of flavoursome food, international cuisines,  fine wine and the art of hospitality led her to establish *Hay's Restaurant* in 1994 and the *New Zealand School of Food and Wine* in 1995 in Christchurch, New Zealand.

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