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Shortbread

Servings:           1 tart / 16 wedges
Total Time:        2 hrs 15 mins
Cooking Time:  45 mins
Resting Time:   1 hr (to chill)
                           10 mins (to cool)
Pre-heat Oven to 160°C

Download this Recipe (.pdf)

Ingredients

250g soft butter
125g castor sugar
300g cake flour
75g cornflour

1 Tbsp castor sugar (optional)

Method

Place the butter & castor sugar in a mixing bowl and using an electric mixer, cream them together well until light & fluffy.
With a spatula, fold in the flour & cornflour until the mixture starts coming together.
With your hands, bring the mixture together and knead lightly until it forms a rough & crumbly dough.

Press the dough firmly into a 24cm loose-bottomed flan tin lined with wax paper.
Prick the dough with a fork & cut into 16 wedges.
Chill in the refrigerator for 1 hr.

Bake the shortbread in the centre of the oven for 45 mins until lightly browned.
Remove from the oven and re-cut the wedges to separate.
Remove from the tin and if desired, sprinkle with castor sugar while still warm.

Allow to cool for 10 mins, break into wedges & serve.


Variation

For almond shortbread, add almond essence to taste.
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Breakfasts   |  Lunches/Light Meals   |  Starters   |  Mains   |  Desserts   |  Vegetable Sides   |  Salads & Cold Sides   |  Breads   |   Biscuits & Cakes
Banting/LCHF Carb Substitutes

A3Recipes Guide 
|  Quick Guide to Banting/LCHF  |  Chilli Hotness  |  Cooking Fats & Oils  |  Meat Doneness  |  Grow your own Herbs

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