Recipe: Grandma's Shortbread- Our Family Table by Julie Goodwin
250g unsalted butter
3/4 cup (110g) icing sugar mixture, sifted
1 tsp vanilla essence
1/2 cup (70g) cornflour
2 cups (200g) self-raising flour
good pinch of salt
caster sugar, extra, for dipping
Preheat the oven to 180°C (160°C fan-forced) and line grease two large baking trays.
Using electric beaters, beat the butter and icing sugar until light and creamy, then beat in the vanilla essence.
Sift the cornflour, self-raising flour and salt into a bowl. Add this dry mix into the butter mixture and gently mix using a butter knife. Keep mixing until the mixture comes together.
Gently roll the dough into small balls about the size of a walnut. Dip the tops in the sugar and put them on the prepared tray, ~5cm apart. Flatten slightly with a fork.
Bake for 8-10 minutes, or until just starting to colour underneath. The biscuits will still be soft to the touch so leave them on their trays for 10 minutes to become firm, then transfer to a wire rack to cool completely.
Store in an airtight container.
NB* When you take the shortbread out of the oven sprinkle each cookie with more caster sugar.
I rolled my shortbread into balls, however other bloggers have had success rolling it out and cutting it out into shapes.