A New Zealand baking classic which has remained unchanged in
Edmonds cookery books since the 1930s. As delicious as ever.
200g butter, softened
¾ cup icing sugar
1 cup Edmonds standard flour
1 cup Edmonds Fielder’s cornflour
½ tsp Edmonds baking powder
Buttercream Icing or raspberry jam
1. Preheat the oven to 180ºC. Line two baking trays with baking paper.