• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 250g butter
  • 80g icing sugar
  • ½ tsp vanilla essence
  • Sift:
  • 60g corn flour, sifted
  • 220g plain flour
  • Pinch of salt
  • Topping:
  • Strawberry or raspberry jam


  1. Grease baking trays lightly with butter and preheat oven to 180°c.
  2. Combine butter and sugar in a mixing bowl and beat until mixture is just combined.
  3. Add essence, sifted dry ingredients and salt. Use a cling film wrap to roll the dough then chill in the refrigerator for about 30-35 minutes.
  4. Cut the dough into 4mm thick slices or stamp out the cut rounds with a cookie cutter of any shape.
  5. Place on prepared baking trays and bake for 20-25 minutes or until golden brown. Remove baked cookies on to a wire rack to cool.
  6. Spread one piece of the cooled shortbread with jam, stick it to another piece and serve.

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