​This smooth-textured, buttery shortbread is a New Zealand specialty that keeps well and makes a lovely gift. 

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Tips Photo credit: Edmonds Illustrated Cookbook
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Prep Time: 2 hours Servings: Makes 30
  • 250g butter, softened

    1 cup icing sugar

    1 cup Edmonds Fielder’s cornflour

    2 cups Edmonds standard flour

  • ​1. Preheat the oven to 130ºC. Line two baking trays with baking paper. 

  • 2. Cream the butter and icing sugar until light and fluffy. Sift the cornflour and flour together and add to the creamed mixture. 

  • 3. Turn onto a floured surface and knead well, pushing the mixture with your hands until it forms a smooth dough.

    Shaping – two versions:

    • Divide the dough in half and roll out each half on a piece of baking paper into a circle about 1cm thick. Mark the dough into wedges and prick the surface all over with a fork. Chill for 20 minutes and then slide the baking paper onto the prepared trays. Bake for about 1 hour until a very pale gold. Cut into wedges for serving.
    • Form the dough into a log, wrap in greaseproof paper and chill for 10 minutes. Then cut into 5mm thick biscuits. Place on the prepared trays and prick with a fork. Bake for about 30 minutes or until pale golden.


Tania Pari
Tania Pari

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