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.
- 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.
- 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.
- Combine 4 ml ground ginger, 2ml cinnamon and 2 cloves into half the dough.