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Buttery Shortbread
Method
- Whip Anchor unsalted butter for 4-5 minutes until pale and creamy.
- In a medium bowl combine flour, icing sugar, corn flour and salt.
- Pour the flour mixture into the butter and gently combine until the mixture begins to clump together and form a dough.
- Using your hands bring this together into a soft smooth ball and place on a well-floured surface. Chill for 20 minutes.
- Sprinkle flour over the dough and the rolling pin and gently roll out to approximately 6mm thick.
- Cut using your choice of cookie cutter or cut into fingers or squares.
- Place on the prepared tray and bake for 12-15 minutes at 160°C, fan forced.
- The shortbread will firm up upon cooling.
Tips and Hints
- Anchor Tip: for a simple glaze, combine 3 tbsp of icing sugar and 1½ tbsp of milk and decorate after cookies have cooled
Anchor Unsalted Pure Butter
Anchor Pure New Zealand Butter is perfect for both sweet and savoury recipes. Made from 100% pure New Zealand grassfed cow's milk, it gives a rich and creamy taste and a natural golden colour. It is perfect for baking and cooking.
- Made with 100% New Zealand grassfed cow's milk.
- Rich, creamy and naturally golden in colour.
- Perfect for baking, and cooking
Unit Sizes: 227 gram
