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

2 hours
Prep Time



  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


it great and easy

Megan C

I halved the recipe from the outset. I too noted the dry dough so just added some melted butter. Have made several (half) batches since with more butter (125+15g). I also added crystallised ginger. I use the log approach. Ginger can muck up the cutting but I just reshaped the pieces.


I presume this is a non fanbake temperature?


This recipe produces a dough that is far too dry. My cookbook is over 25 years old and I had written myself a note at some point, altering the amount of flour, but for some reason I disregarded it and stuck to the original recipe today. The dough is crumbly and unworkable, and my 7 year old, who I'd finally got interested in baking, gave up after he couldn't form anything resembling a biscuit.


Soft enough but tastes like play dough


Tasty and easy enough. I like a little flavour and these were a little floury tasting. Next time i might add a drop or two of vanilla essence.


Too dry mixture, so had to add another
50gm butter. End result great.

Sophie Mitchell


Nanny June (Te Waipounamu)

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

Ruth Taylor

Brilliant recipe!