Rich Shortbreads

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A very rich, buttery and delicate shortbread. From the women's weekly big book of beautiful biscuits from the late 80's or early 90's. use a piping bag or shape with your hands. Recipe uses aussie tablespoon measure that equals 4 us teaspoons.

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Steps

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Have butter at room temperature.

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Preheat oven to 180c / 360f.

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Cream the butter with sifted icing sugar until light and fluffy.

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Add the sifted flour and cornflour.

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Mix in vanilla and beat until smooth.

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Place the mixture into a large piping bag with a 1 / 2inch star tube nozzle attached.

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Pipe into 5cm / 2 inch long shapes onto lighly greased oven trays.

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Bake 12 to 15 minutes , or until pale brown.

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Cool on trays for 5 mintues and then place on wire racks until fully cooled.

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Ingredients

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butter, icing sugar, cornflour, plain flour, vanilla essence