Nana’s shortbread

12 May 2013

Nana's shortbread 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.