Shortbread Biscuits

Make sure the butter or margarine is at room temperature.

Add it into a mixing bowl.

Add the icing sugar (confectionery sugar) to the butter or margarine.

Cream together either using a wooden spoon or an electric mixer until smooth.

Add in the vanilla essence.

Mix until the vanilla is well combined.

Sift in the all purpose flour & the corn flour (maziena). Add in the salt.

Thereafter, mix well until it forms a crumbly mixture.

Use your hands to bring the dough together.

Bring out a 15x15cm oven-proof casserole & grease with spraying oil.

Next, add the dough to the casserole & press it down with your fingers until it fills the space in the casserole.

Use a spatula or the back of a spoon & compress the dough into the casserole whilst smoothening out the surface.

Use a knife & cut even lines horizontally & vertically to form the shapes of your biscuits.

Use a fork & poke holes into each section.

Place the casserole into the preheated oven & bake for 35-40 minutes.

Once the biscuits are baked, remove from the oven & allow it to cool for at least 5 minutes. The biscuits need to firm up as they cool & if they are removed from the tray whilst hot, they will break.

Once they are cooled, turn them over carefully & cut through them once again.

Fill up a bowl with the castor sugar.

Whilst the biscuits are still warm, toss them into the castor sugar.

Enjoy these Shortbread Biscuits with a hot cuppa.

Store in an airtight container for up to 2 weeks.