Traditional Simple Shortbread Biscuits
Origin of Shortbread
Shortbread originated in Scotland. Shortbread is derived from a medieval biscuit bread, which was a twice-baked, enriched bread roll dusted with sugar and spices and hardened into a hard, dry, sweetened biscuit called a rusk.
- 250 g butter
- ½ cup castor sugar
- ¼ cup icing sugar
- ¼ cup oil
- 2 tsp vanilla essence
- 1 cup corn flour
- 2 cups flour
Beat both sugars with butter until light and fluffy.
Add oil, mix well, and then add the vanilla and sifted flour.
Make into a soft dough, press into a prepared baking tray.
Prick with a fork and bake at 160C / 320 F for 40 minutes or until golden brown.
Remove from oven, sprinkle with castor sugar, cut into squares or fingers.
Amount Per Serving Calories 230Total Fat 15gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 30mgSodium 90mgCarbohydrates 23gFiber 1gSugar 7gProtein 2g
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Read more about Shortbread history