Shortbread

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

2 hours
Prep Time
(17)
Shortbread

Ingredients

Method

  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.

Add your review

Sophie Mitchell

Absolutely

Nanny June (Te Waipounamu)

Using to do my Maori cookies from designed cutters specifically of Maori designs - Tino Reka

Ruth Taylor

Brilliant recipe!

Jaymie

Went to another recipe because was too lasy to dig out my cook book the moment the dough didn't turn out like know it should.
Came over to the website and rescued the recipe with the right measurements and instructions.
Will save this page to my phone short cuts so don't have that stress again.

Ann Phillips

Always a pleasure using any Edmonds recipe, I grew up with my mother using Edmonds recipes always been our go to and never had any trouble with the recipes not being or turning out exactly as Edmonds said it would. 5 Star Plus *

Ann Phillips

Always a pleasure using any Edmonds recipe, I grew up with my mother using Edmonds recipes always been our go to and never had any trouble with the recipes not being or turning out exactly as Edmonds said it would. 5 Star Plus *

Rebecca J

Easy quick satisfying recipe for the grand babies winner for me

Diana Innes

Liked by all

Emma

This makes such a lovely smooth dough. I found refrigerating the dough for 1 hour, then rolling it out and cutting with cookie cutters worked really well for some fun holiday cookies!

Rebekah B

I love edmonds shortbread! Mum used to make it for me