Some of the best recipes are the ones you can make on a whim and guarantee the ingredients will be in the pantry. For an impromptu baking session, what’s not to love about buttery, creamy shortbread? Dip some in chocolate to make it a little special.
GRANDMA'S SHORTBREAD RECIPE
Makes 20
225g butter, softened
1 cup icing sugar
1 ½ cup plain flour
1 cup cornflour
1 Tbsp lemon zest
100g white chocolate
- Preheat the oven to 150C. Lightly grease an oven tray.
- Beat the butter and sugar until light and creamy. Sift in the plain flour and cornflour with the lemon zest, stirring until the dough is formed. Place in a piece of baking paper, wrap and refrigerate for 20 minutes.
- Roll out dough until 5mm in thickness and cut with a cookie cutter or knife into one shape or several. Cook for 25 minutes until just cooked. Cool on a wire rack.
- Melt the chocolate over a pot of simmering water without it touching the water until smooth. Cool for a few minutes then dip some or all of the shortbread. Cool on a rack.
