Classic shortbread that everybody loves! Cut into fun shapes using biscuit cutters and sprinkle with Chelsea Coffee Sugar crystals for crunchy topping.
Preheat oven to 150°C. Grease or line an oven tray with baking paper.
Beat butter and sugar until light and fluffy.
Sift in flour, cornflour and salt and mix thoroughly with the butter mixture until it forms a dough. Knead dough, then roll out to 10mm thickness on a floured surface.
Press out shapes using a biscuit cutter or cut into triangles and place on oven tray. Press remaining dough together and roll out again, press out shapes until mixture is used up.
Bake for 30 minutes or until pale golden.
Makes: approx 30 biscuits depending on size of cookie cutter.
Optional: For a crunchy topping, press on Chelsea Coffee Sugar Crystals, Demerara or Raw Sugar before baking.
For more recipes by Chelsea Sugar, search "Chelsea" on this site, or go to www.chelsea.co.nz