| 225 g maizena | |
| 225 g flour | |
| 110 g castor sugar | |
| 250 g soft butter |
| Sift the Maizena and flour together. Add the castor sugar. Rub butter into the dry ingredients and knead until a stiff dough is formed. Press dough into either a 23cm diameter quiche tin or a 20cmx29cm baking tray. Mark the slices lightly and prick with a fork. Bake at 160°C for 1 hour. Allow the shortbread to cool in the baking pan before turning out. Drench the shortbread with additional castor sugar. | |
| Comment | Replace 50mm flour with sorghum |
|---|---|
| Entered | 0000-00-00 |
| Updated | 2017-12-31 |
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Made by David Alexander Young 2005-2024. Programme updated 2nd May, 2022, 09:19