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The lime zest and vanilla add a touch of interest to your old classic shortbread recipe.
250g butter, softened
3/4 cup Chelsea Icing Sugar
2 Tsp Heilala Vanilla extract or Paste
1/2 cup cornflour
1 1/2 cups standard grade flour
1 lime (zest only)
Preheat oven to 150 degrees C. Beat butter & icing sugar until creamy add vanilla and lime zest. Mix in cornflour and flour. On a floured surface, roll out dough to 1 cm thick and cut into rounds using a cookie cutter.
Place on a greased oven tray. Prick with a fork. Bake for 25 – 30 minutes, until shortbread is pale but crisp. Cool on a wire rack and store in an airtight container.
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