by | Sep 2, 2014 | News, Recipes | 0 comments

  • 225g Flour
  • 225g Maizena
  • 250g softened butter
  • 110g castor snow sugar
  • Pinch Khoisan fine seasalt

Sift the flour and maizena together – add the castor sugar.
Rub butter into the dry ingredients and knead until dough is stiff.
Press dough into baking tray 20 x 29 cm.

Press pattern lightly into top of dough with wooden press (optional), then mark square slices lightly and prick with fork.
Bake at 160 degree Centigrade for one hour in middle of oven.
Let shortbread cool in tray before turning out.  Dust with extra castor sugar, or chocolate or rainbow 100’s  and 1000’s.

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