This recipe comes from a kiwi friend who insists this is authentic New Zealand shortbread.


Ingredients (makes 30 -50 biscuits)

  • 250 grams Butter, softened
  • 140 grams Pure icing sugar
  • 140 grams Cornflour
  • 280 grams Plain flour

Method

  1. Line baking trays and chill in the fridge.
  2. Cream butter and icing sugar. Sift the flours together. Mix flours into butter mixture - do not over mix.
  3. Roll into logs, about 4-5cm diameter. Wrap in cling wrap and chill in fridge for 30 minutes. Preheat oven to 160 degrees.
  4. Slice 5mm slices from the logs and place on cold baking trays. Prick with a fork. Bake for 15-20 minutes until firm but still pale.

Notes... Authentic shortbread has no colour. This shortbread can also be rolled out. Number of biscuits will depend on the thickness of your cuts.
  • Sounds tasty but too much butter.

    Reply

  • So simple and what a great amount of bikkies for the recipe.

    Reply

  • sound easy and good, will be nice to see how different the taste to the usual rice flour shortbreads.

    Reply

  • Haha, wondered what Kiwi shortbread was at first and immediately thought of kiwi fruit in it. Sounds lovely though.

    Reply

  • These look like little sugar cookies

    Reply

  • Nothing beats Kiwi shortbread

    Reply

  • For a moment I thought this recipe contained fresh kiwi’s :)

    Reply

  • These look so good, thanks for sharing

    Reply

  • the perfect treat with a cuppa

    Reply

  • My husband loves shortbread – I’ll make him some Kiwi shortbread for Christmas.

    Reply

  • Hope its better performed than their cricketers were today.

    Reply

  • Sounds wonderful. We love a good shortbread.

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  • Glad I found this again! I made it when it was first posted and forgot to print the recipe. My Kiwi hubby says it’s very similar to what his Mum used to make!

    Reply

  • With just a few Simple ingredients .. And the results look amazing .. Thanks for sharing this yummy recipe

    Reply

  • Thanks for sharing

    Reply

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