Easy Shortbread Recipe

What You'll Need
250g butter, softened
1 cup icing sugar
1 teaspoon vanilla extract
2 cups plain flour
1/2 cup cornflour
Basic topping
1 eggwhite, lightly beaten
2 tablespoons white sugar

Method To Savour
- Line 2 baking trays with baking paper.
- Using an electric mixer, cream butter, sugar and vanilla until pale. Add flour and cornflour. - Stir to combine. Turn onto a floured surface. Knead gently until smooth.
- Divide mixture in half. Gently press each half into a round. Place 1 round onto each baking tray. Gently press out to form 1.5cm-thick round.
- Use a knife to mark each round into 8 even triangles (don't cut right through). Pinch edges to form a frill. Refrigerate for 20 minutes or until firm. Preheat oven to 160°C.
- Make topping Brush each shortbread round with eggwhite. Sprinkle with sugar. Bake for 30 to 35 minutes or until light golden and firm to the touch.
- Allow to cool completely on trays. Use a sharp knife to cut right through markings. Serve.