Kathy Paterson's shortbread recipe

21/12/2017

Kathy Paterson was in the RadioLIVE studio with Annabelle White and shared her delicious recipe for shortbread.

Here's her recipe for you to try!

My go to Christmas party gift this year is to evoke home comfort with my favourite shortbread recipe (dusted with some raspberry flavoured icing sugar for a festive look), and a gorgeous tin of Waikato-grown tea from Zealong Tea Estate.  

Favourite Shortbread with a dusting of raspberry powder

Makes:  about 34 pieces

250g butter, softened

225g plain flour

115g cornflour

115g icing sugar

1 tablespoon custard powder

Heat the oven to 160C fan bake. Line 2 baking trays with baking paper.

Cream the butter well. Sift together the flour, cornflour, icing sugar and custard powder with a pinch of salt.

Sift again over the butter and fold in. Tip out onto your bench top and quickly knead together. The secret is to not over work the mixture. Cut in half.

Roll each half into a cylinder about 2.5cm in width. Cut into 2cm slices and place on the trays. Press to flatten a little and prick each with a fork.

Place in the oven and bake for 25 minutes or until the shortbread is a light beige colour. Turn trays halfway through baking for even baked shortbread.

Remove from the oven and transfer to a wire rack to cool before storing in an airtight container.

For Christmas – mix together 2 tablespoons icing sugar and ½ teaspoon Fresh As raspberry powder. Place in a fine sieve and sprinkle over the shortbread.

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