Ingredients for Grandma Little's 50 Year Old Shortbread Recipe
- 225g (2 sticks) unsalted butter, softened
- Icing sugar, for dusting
- Vanilla Essence
- 300g plain flour
- Cornflour
- Salt
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How to Make Grandma Little's 50 Year Old Shortbread Recipe
- Preheat oven to 150°C (300°F). Line baking trays with parchment paper.
- In a large bowl, cream together 225g (2 sticks) softened unsalted butter until light, fluffy, and airy. (An electric mixer is helpful here!)
- Add 100g caster sugar, 1 teaspoon vanilla extract, and 2 tablespoons cornflour. Beat on low speed until just combined. (High speed will make a mess!)
- Sift in 300g plain flour and gently stir until a dough forms. Be careful not to overmix.
- Divide the dough in half. Shape each half into a log (approximately 25cm long).
- Wrap each log tightly in plastic wrap or foil. Refrigerate for at least 30 minutes (or up to 2 hours).
- Remove from the fridge and let the logs sit at room temperature for about 10 minutes. Unwrap and cut each log into 15 slices (about 1.5cm thick).
- Place the shortbread slices onto the prepared baking trays, leaving some space between each.
- Bake for 20-30 minutes, or until the edges are lightly golden brown.
- Let the shortbread cool on the baking trays for 5 minutes before transferring them to a wire rack to cool completely.
- Once completely cool, sift a generous amount of icing sugar over the top.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
27g
Fat
22g
Carbs
4g
