Aunty Joan's Shortbread
This makes a nice crisp shortbread and was the only one that Uncle Matt - yes, here he is again, would eat. If he was given different shortbread it would either languish in the tin or be given away.
I was Aunty Joan’s favourite niece - she had no children herself when I was a small girl so I was the one taken on little outings or favoured with a chocolate biscuit from the white tin with the rose on it that sat on the high shelf in her kitchen.
She was a very elegant lady, a wonderful cook and housework was her God. She was a lady whom you never just - dropped in on. She liked to be prepared.
Here is her shortbread recipe. (She also did a killer Louise Square but I don’t have the recipe for that but if the demand is out there I will enquire from her son who has all her old recipe books).
Ingredients
225 g butter
125 g sugar (half caster, half regular)
2 cups flour
2 tablespoons cornflour
half teaspoon baking powder
Pinch of salt
Method
Cream butter and sugar thoroughly.
Fold in the remaining ingredients.
Knead for two to four minutes.
Make a roll and cut into pieces (I do them just under 2 cm thick)
Put in the oven at 140 degrees C for half an hour, rotating the tray to cook evenly.
I would assume these instructions would be for bake, not fan bake. Bottom should be light brown, top should not.