INGREDIENTS
270ml maizena.
540ml flour.
130ml castor sugar.
250g butter, soft.
extra castor sugar.
METHOD
Preheat oven to 160°C.
In a bowl sift together the maizena and flour.
Add the castor sugar.
Rub the butter into the dry ingredients and knead until a stiff dough is formed.
Press the dough into either a 20cm x 29cm baking tray or a 23cm diameter quiche tin.
Mark the slices lightly and prick with a fork.
Bake for 1 hour.
Allow the shortbread to cool in the baking pan before turning out.
Drench the shortbread with extra castor sugar.
