Shortbread is always a popular choice and this version is really tasty.  As with all my biscuit recipes I advise on using  butter if you want a good flavour.  It melts in the mouth …. mmm.


500 g butter

600 g flour

100 ml castor sugar

100 ml icing sugar

160 ml maziena (cornflour)

Knead all ingredients together very well until bowl is clean.

Press into 2 ungreased  pans (16 x 25 cm)

Bake in a cool oven (130 C) until just starting to colour for 60 – 90 minutes.


  1. Make a ginger topping as follows:  Put 65 ml icing sugar, 5 ml ground ginger, 60 g butter and 20 ml syrup in a pot on the stove and heat until melted and well blended.  Do not boil.  Pour over warm shortbread and let it set while still in the pans.
  2. Combine the rind and juice of half a lemon and 25 ml poppy seeds into half the dough.  Add a bit more flour if necessary.
  3. Combine 4 ml ground ginger, 2ml cinnamon and 2 cloves into half the dough.


3 thoughts on “Shortbread

  1. Pam,
    Thanks for visiting my site from Alabama,USA! Hope you will try some thing, and please let me know if you do. I checked out your site. The shortbread looks SOOO GOOD! I love shortbread:)

    have a great day


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