I’ve struggled to find the perfect shortbread recipe for a long time. Most recipes are purely butter, flour and white sugar, which I’ve always found a bit uninspiring. The below recipe has two small additions, and the result is very moreish! For extra indulgence, add 100grs or dark chocolate chips.
- 250gr butter (not marge!!!)
- 125 ml icing sugar
- 280gr flour
- 35 ml corn flour
Preheat oven to 140 degrees.
Cream butter and sifted icing sugar. Once smooth and creamy, sift flours and add. Beat lightly, until batter is smooth. Pour into small, greased baking tin and flatten with the back of a spoon.
Bake for 20-30 min. Check after 20 and leave for increments of 5 more minutes if the shortbread does not have colour yet. Remove pan from oven and cut into squares – around 16 – 25. Remove from tin once cool, and enjoy!