Biscuit bliss

We don't buy factory made biscuits any more, not since the littlies were born. I started taking more interest in what was in the ingredients list and was surprised to see so much more listed than one would have expected; preservatives, flavour enhancers, stabilisers.......so, we make our own and if we don't, well then there aren't any biscuits in the house to eat that day!

The first and everyday go to biscuit is the shortbread.  The recipe I use is so very simple and so very, very, tastey. I came across the recipe in the September 2007 edition of North & South Magazine, it was titled Shonagh's Shortbread.

Easy, delicious and moreish. My toddler often makes them with me and cuts weird and wonderful shapes. Anyone can make these and will love them.

250g butter
3/4 Cup castor sugar
1/2 Cup cornflour, sifted
2 cups flour, sifted

Cream the butter and sugar well, add the cornflour and flour. Knead well. At this stage you can either roll out the shortbread fairly thick and cut into pieces, or make long sausage shapes of the shortbread about the diameter of a sausage roll and cut slices from them. The second is quicker. Bake for about 35 minutes at 150 degrees celsius.