Custard Powder is the secret ingredient in these melt in the mouth shortbreads. These have been a favourite in our home for many years, and are quick to whip up for a special afternoon treat. With Sarah away, the baking was left to me this week, and it was nice to potter in the kitchen for a change.
125 g butter, softened
40 g (1/4 cup) pure icing sugar, sifted
1/2 teaspoon vanilla essence
40 g (1/3 cup custard powder)
100 g (2/3 cup) plain flour
Extra icing sugar to serve
(Makes about 15)
Preheat oven to 180 degree C (350 deg F).
Use electric mixer to beat the butter, icing sugar, and vanilla essence in a medium mixing bowl until pale and creamy.Add the custard powder and flour to the butter mixture and use a large metal spoon to mix until well combined.
Roll spoonfuls of the mixture into balls and place into baking tray lined with baking paper. Flatten the balls slightly with a fork.
Bake in preheated oven for 12 minutes. Cool on tray and serve dusted with icing sugar.