Traditional shortbread

Recipe by taste.com.au

Ingredients

• 250g Western Star Chef’s Choice Unsalted butter, softened
• 1 cup (150g) pure icing sugar, sifted
• 1 teaspoon vanilla extract
• 2 cups (300g) plain flour
• 1 cup (130g) cornflour
• 2 tablespoons white sugar, to dust

• Method

1. Step 1
   Preheat oven to 160°C. Line 2 oven trays with baking paper. Draw a 20cm-diameter circle in the centre of each tray.
2. Step 2
   Use an electric mixer to beat butter, icing sugar and vanilla until pale and creamy. Sift flour and cornflour over butter mixture. Use a wooden spoon to stir until a soft dough forms. Turn onto a lightly floured surface and gently knead until smooth.
3. Step 3
   Divide dough into 2 even portions and shape each portion into a 12cm round disc. Place each disc on the lined trays, and using circles as a guide, gently press shortbread out with fingers to form a 20cm round.
4. Step 4
   Use a fork to gently press the outside of the shortbread, and prick dough with a pattern to decorate. Carefully score 8 triangles into each shortbread. Place in the fridge for 20 minutes or until firm.
5. Step 5
   Sprinkle the white sugar evenly over each disc. Bake in preheated oven for 30-35 minutes, swapping trays halfway through cooking, until lightly golden and firm to touch. Remove from oven and set aside on trays to cool completely. Cut shortbread into triangles using a sharp knife.