• Portions: 30 - 32
  • Temperature: 160
  • Cooking Time: 60

Shortbread

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Ingredients

Main Ingredient Group

1cup Stork Baking Margarine
0.5cup castor sugar
2.5cups flour
0.5cup corn flour
1 Pinch of salt
1 Extra castor sugar for dusting

Step by step method

  1. Cream the Stork Bake. Gradually add the sugar. Beat until light and fluffy.
  2. Knead in the sifted flours and salt. Knead for about 10 minutes.
  3. Press into a baking tray that has been lined with baking paper to approximately 1cm thick. Prick with a fork.
  4. Bake at 160°C for about an hour until the shortbread colours lightly.
  5. Sprinkle with castor sugar and cut into fingers while still warm.