The best shortbread recipe I know is in the Edmonds Cookbook.


250g butter, softened
1 cup icing sugar
1 cup cornflour
2 cups plain flour

Cream butter and sugar until light and fluffy. Sift cornflour an flour together. Mix sufted ingredients into creamed mixture. Knead well. On a lightly floured board roll out to 0.5cm thickness. Shape into a circle or cut into pieces. Place on a greased oven tray. Prick with a fork. Bake at 150 deg C for 30 minutes or until pale golden. Makes about 30.


  1. livmcb Says :
    3 August, 2010 at 3:27 pm

    Hey, great recipe!

    Love your typo “sufted!!” very kiwi!

    We use this recipe at christmas and use a christmas tree cookie cutter – cheap and easy gift – chuck a bunch in a selophane bag – bit of curled ribbon – bob’s your uncle!

  2. anon Says :
    8 January, 2011 at 8:41 pm

    AWESOME RECIPE!!! used over and over again in our house.. !! we love shortbread and this recipe is always a winner!!!!!!!!!!!!!!!!!!!!!! AAAA++++

  3. mischa Says :
    10 June, 2011 at 8:06 pm

    thanks a lot. I lost my edmunds cookbook so this was very helpful and they turned out sooo yummy! :D

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