225g cake flour
110g castor sugar
250g soft butter (I used salted butter)
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 23cm diameter quiche tin or a 20x29cm baking tray. Mark the slices lightly and prick with a fork.
Bake at 160C for an hour. Allow the shortbread to cool in the pans before cutting and removing from pans. Drench the shortbread with additional castor sugar.
As this recipe is not a big quantity to make, I double the recipe and press into a 27x37cm 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 Maizena box)
FOTO – Elsabie Templeton