Spoil your loved ones with this gor­geous, but­tery short­bread.

Food - - News - Watch our quick video at­bread


250g but­ter, soft­ened ¾ cup Chelsea Ic­ing Sugar ½ cup corn­flour 1 ½ cups plain flour Chelsea Cof­fee Sugar Crys­tals, for dec­o­ra­tion


Pre­heat oven to 150°C bake (140°C fan-forced). Grease an oven tray or line with bak­ing pa­per. Beat but­ter and Chelsea Ic­ing Sugar un­til pale and fluffy. Mix in the corn­flour and flour un­til the mix­ture comes to­gether and forms a dough. On a floured sur­face, roll out dough to 1cm thick and cut into shapes us­ing bis­cuit cut­ters. Al­ter­na­tively, roll dough into a log and slice into rounds, us­ing a floured knife to pre­vent stick­ing. Sprin­kle with

Chelsea Cof­fee Sugar Crys­tals, if de­sired, and press down gen­tly. Place on pre­pared tray and 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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