Nana’s shortbread12 May 2013
I have fond childhood memories of guzzling homemade shortbread biscuits from the ever-present box in my grandparents’ pantry. In retrospect, I can see why my parents complained that we all gained weight during our visits!
Recently, my aunt dug up some of Nana’s old recipes, including her famous shortbread. I have changed her recipe slightly to make use of the food processor.
- For thirty biscuits:
300 g unsalted butter
250 g flour
125 g cornflour
125 g icing sugar
½ tsp salt
- Combine all the ingredients in a food processor until they come together to form a ball.
- Shape the dough into two 25 cm logs, wrap in cling film, and chill in the fridge for at least one hour.
- Once chilled, slice the logs into 1.5 cm rounds. Arrange the rounds on two trays lined with baking paper, and prick each with a fork.
- Bake for 25–30 minutes at 160°C fan forced.