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