Shortbread
Our shortbread cookies are baked fresh everyday! Our locals have been loving them ever since 2001. Our bakers are still discovering a Gluten Free option that meets our requirements.
The recipe for these amazing cookies can be found below for all your bakers. Send us a photo of your baking for an opportunity to win big.
Recipe
Ingredients
- 250g Softened Butter
- 3/4 cup Icing Sugar
- 1/2 cup Cornflour
- 1 1/2 cups Flour
Method
Preheat oven to 150°C bake (140°C fan forced). Grease oven tray or line with baking paper.
Beat Tararua Butter and Chelsea Icing Sugar until pale and fluffy. Mix in Edmonds Fielder's Cornflour and Edmonds Standard Grade Flour until the mixture comes together and forms a dough.
On a floured surface, roll out dough to 1 cm thick and cut into shapes using biscuit cutters. Alternatively, roll dough into a log and slice into rounds, using a floured knife to prevent sticking. Sprinkle with Chelsea Coffee Sugar Crystals if desired and press down gently.
Place on prepared tray and bake 25 – 30 minutes, until shortbread is pale but crisp. Cool on a wire rack and store in an airtight container.