This recipe makes the best shortbread cookies, crispy and buttery all in one bite.

Shortbread recipe

250g butter, at room temperature
150g castor sugar
2 tsp vanilla essence
120g cornflour
390g cake flour, sifted
80g dark chocolate
80g white chocolate
50g chopped pistachios, roasted
50g chopped peanuts, roasted

Preheat oven to 150°C.

Prepare a rectangular baking tray with baking paper and set it aside. Using a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy – 8 minutes.

Add vanilla essence and cornflour and mix until combined. Add the flour a cup full at a time until 3 cups are incorporated, mix until a soft dough is formed.

Press the dough onto the prepared dish and flatten it evenly. Using a fork, make holes in the dough. Place in the oven and allow to bake for 50 minutes to an hour or until the edges are slightly brown.

Remove from the oven, and while hot, cut rectangles with a sharp knife. Allow to cool completely before removing the shortbread from the baking tray.

In a microwave-safe bowl, heat the dark chocolate until melted, do the same for the white chocolate. Dip the end of each biscuit into the chocolate and sprinkle with chopped nuts, place on baking paper, and store in an airtight container when the chocolate has dried.


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