Granny Panzera’s Shortbread from Ruby

Ruby is back with another recipe. This time a recipe inherited from her grandmother.  It’s another christmas favourite, Shortbread. These are beautiful. Thank you Ruby. 

Makes approx 40 Shortbread Fingers.

4 1/2 cups cake flour
1 cup maizena (cornflour)
1/2 cup castor sugar
2/3 cup icing sugar
pinch salt
500g(1 lb) butter, very very soft

1. Heat oven to 150°C(300°F).
2. Beat sugar and butter till creamy.
3. Stir in the maizena  (cornflour).
4. Then quickly work in the flour and pinch of salt.
5. I use my processor. – do not over beat
6. Put into a 40cm x 25cm(15″ x  10″)  or equivalent baking tray about 2″ deep. Flatten mixture evenly. Poke holes in the mixture about every 5cm (2″) apart. Neaten the edges.
7. Place in the middle of the oven. Bake for 30 minutes.
8. Turn baking tray around to ensure even baking. Then turn the oven down to 140°C(275°F) for the next 40 minutes. The shortbread colour should remain cream – or maybe a deeper shade of cream – NOT brown.
9. Remove from oven and slice into fingers whilst still hot. Leave in the baking tray until it is cool.

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