Menu

Call Us

Recipe: Shortbread

26092013BiteShortbread2

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.

Ingredients

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

Directions

  • 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.

Latest Newsletter

See our latest email newsletter.

Read now

Categories

Our People

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.

Find out more

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.

Find out more