Great Nana’s Classic Shortbread
This classic shortbread recipe has been passed down for four generations from my great nana. The recipe uses corn flour which gives the biscuits that traditional grainy texture. Perfect to enjoy with a cup of tea!
- 8 ounces butter (room temperature)
- 1 cup powdered sugar (icing sugar)
- 1 1/4 cup all purpose flour
- 1 cup corn starch (corn flour)
- 1/8 teaspoon salt
Preheat oven to 320F.
Line a large baking sheet with parchment paper and set aside.
In a large bowl cream together butter and powdered sugar until well incorporated. About 2-3 minutes.
In a medium bowl whisk together flour, corn starch and salt until well incorporated.
Add dry ingredients to creamed butter and mix until incorporated.
Turn mixture out onto a dry flat surface and shape into a log.
Cut the log into 3/4" thick slices and place on parchment lined baking sheet.
Bake for 25-30 minutes or until the edges are golden.
Allow the shortbread to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.