Ingredients
- 225 Maizena
- 225g flour
- 110g castor sugar
- 250ml soft butter
Method
Sift the Maizena and flour together. Add the castor sugar.
Rub butter into the dry ingredients and knead until a soft dough is formed.
Press dough into either a 23cm diameter quiche tin or a 20cm x 29cm 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.