MAIZENA SHORTBREAD
Perfekte broskors koekies.
- 225 g cake flour
- 110 g castor sugar
- 250 g soft butter (I used salted butter)
- 225 g Maizena (corn flour)
Sift Maizena and flour together, add the castor sugar. Rub the butter into the dry ingredients and knead until a stiff dough is formed.
Press the dough into either a 23 cm diameter quiche tin or a 20 x 29 cm baking tray. Mark the slices lightly and prick with a fork.
Bake at 160ºC for an hour.
Allow the shortbread to cool in the pans before cutting and removing from pans.
Drench the shortbread with additional castor sugar.
Note:
As this recipe is not a big quantity to make, I double the recipe and press into a 27 x 37 cm oven pan (the one that comes with the Defy ovens).
Take care when there is a lot of moisture in the air like now, I put my tin in my microwave to cool down else the shortbread will be come soggy from the moisture.
Recipe from the Maizena box
Photo – Elsabie Templeton
