Shortbread is a type of biscuit that originated in Scotland. Traditionally it was made from 1 part white sugar, 2 parts butter, and 3 parts flour. Since shortbread was expensive, it was reserved as a luxury for special occasions such as Christmas, Hogmanay (Scottish New Year's Eve), and weddings.
225g non-dairy butter
½ cup icing sugar
2 cups minus 2 Tbsp cake flour
1/3 cup cornflour
1 tsp vanilla
- Preheat oven to 180°C.
- Mix together the non-dairy butter and sieved icing sugar with a wooden spoon. Beat until fluffy. Add the vanilla and beat again.
- Sieve flour and cornflour. Add to the creamed mixture and mix well to make a soft pastry dough.
- Using clean fingers, place the dough into a 9” flan tin with a removable bottom. Press evenly. Score the shortbread with a knife into how many slices you want to have. Using a fork, gently make a pattern across the shortbread.
- Chill thoroughly before baking. Bake for about 25 minutes. Do not brown.
- Remove from the oven and carefully place on cooking rack.
- When cool, cut into slices using the scoring made before baking.
- You can also press the dough out onto a very lightly floured work surface and cut it into shapes (stars, hearts, Christmas trees etc) and then bake them. Cooking time will obviously be shorter.
- Can store the uncooked dough in the freezer (zip lock bag) and bake when required.
Serves 10 people
Recipe supplied by Maureen Cram, Hartbeespoort, South Africa
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