Name: Edmonds Shortbread
Cook time: 30 min
Total time: 30 min
Ingredients: Butter; Icing Sugar; Cornflour; Flour

Ingredients

Method

Preheat the oven to 130ºC. Line two baking trays with baking paper.
Cream the butter and icing sugar until light and fluffy. Sift the cornflour and flour together and add to the creamed mixture.
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.

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Yara

Yum

Karen

Been making thjs recipe for years. Everyone raves about how delicious they are. It can seem that there isn't enough butter but once you kneed it, it all comes together perfectly.

Kat Chaplin

I totally agree with Silly Sox. This is the best shortbread ever! I've been using it for about the same time and never ever fail. I make so much of it for family and friends I can just about do it with my eyes closed.

James chameleon

This is the recipe my grandmother used. It converts to gluten-free perfectly: I swap out the 2cups standard flour for 1cup rice flour and 1cup masa d'maise. Flour grade cornmeal would probably work too. I definitely agree with others here, that 40 - 45 mins is needed to bake. Note that the wheel/ wedges form recommends an hour baking.

EJA

Perfect recipe. Not sure why so many people manage to muck it up - perhaps not everyone knows how to soften butter without melting, or creaming it with a beater. It forms a beautiful smooth dough (I use the log technique). Perfect crisp buttery shortbread, I make in bulk for Xmas prezzies. Yum

Jennifer Wilson

Good recipie, mixing a tablespoon of Greek yogurt into the milk makes it light and fluffy, Edmonds recipes have been used for generation's in our family. Reliable and yummy!

Blue

Easy and delicious!

Silly Sox

Reading the bad reviews and can't help think it is the bakers problem. Been making this recipe for 40 years without an issue. Yes the mixture is short - but that's what makes it SHORT bread! If you use bad ingredients ie Australian butter or the wrong flour then yes you are going to have problems. Before posting reviews about how bad a baker you are - perhaps take a look at what you are using or how you are making it first

Chris

Have just made this shortbread. It is so......good. very popular in our household. Easy to make. I sprinkled raw sugar on top before cooking.

Shirley

I have made this shortbread for years and years as did my mother before me and it always turns out brilliantly. I can't understand why some people have such a hard time making this simple recipe. Perhaps they have not had the butter soft enough, or have not used a proper measuring cup for the flour. My mum said the kneading of the mixture is all important before cutting it into the desired shape.

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Shortbread

Shaping – two versions:

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