This is my go to recipe it's the best ever recipe. I have made them as a gift pack and people love them.
5
Baker
Yeah, the comments echoed my thoughts about the butter content being a bit too much.
3
Coral Schierny
This is the second time I have used this recipe its very easy to make and I cooled in fridge before working as it was very soft, lovely texture when cooked and very moreish.
4
Unknown
Delicious and buttery
5
Shelley Pasche
My husband who was a Swiss chef says this recipe is “ the best“ I add almond essence to the mix, as that is his favourite flavour. My son's love them too, and often go home with a tin full. Friend's always aske me for the recipe after sampling. I have to say they are my fav too.
5
Sharon
Fantastic shortbread, family love it. I sometimes ice them
5
Lucia
The shortbread biscuits were great!!! I loved them. I added a little more flour to the recipe as they were a little sticky but really fantastic!!!
Good recipe but time in oven is way too long. Mine were ready in 10 mins.
5
Katy
Hi Chelsea. I'm quite new to baking. Just got into it after coming across Rosanna Pansino on youtube. As a semi-beginner, this is really easy for me to do!! thank you so much!! my favourite cookie recipe (that doesnt use confusing american measurements lol)
5
Susan
Can this recipe be made with gluten free flour? Or rice flour? Thanks
Preheat oven to 150°C bake (140°C fan forced). Grease oven tray or line with baking paper.
Beat butter and Chelsea Icing Sugar until pale and fluffy. Mix in Edmonds Fielder's Cornflour and Edmonds Standard Grade Flour until the mixture comes together and forms a dough.
On a floured surface, roll out dough to 1 cm thick and cut into shapes using biscuit cutters. Alternatively, roll dough into a log and slice into rounds, using a floured knife to prevent sticking. Sprinkle with Chelsea Coffee Sugar Crystals if desired and press down gently.
Place on prepared tray and bake 25 - 30 minutes, until shortbread is pale but crisp. Cool on a wire rack and store in an airtight container.
This is my go to recipe it's the best ever recipe. I have made them as a gift pack and people love them.
5
Baker
Yeah, the comments echoed my thoughts about the butter content being a bit too much.
3
Coral Schierny
This is the second time I have used this recipe its very easy to make and I cooled in fridge before working as it was very soft, lovely texture when cooked and very moreish.
4
Unknown
Delicious and buttery
5
Shelley Pasche
My husband who was a Swiss chef says this recipe is “ the best“ I add almond essence to the mix, as that is his favourite flavour. My son's love them too, and often go home with a tin full. Friend's always aske me for the recipe after sampling. I have to say they are my fav too.
5
Sharon
Fantastic shortbread, family love it. I sometimes ice them
5
Lucia
The shortbread biscuits were great!!! I loved them. I added a little more flour to the recipe as they were a little sticky but really fantastic!!!
Good recipe but time in oven is way too long. Mine were ready in 10 mins.
5
Katy
Hi Chelsea. I'm quite new to baking. Just got into it after coming across Rosanna Pansino on youtube. As a semi-beginner, this is really easy for me to do!! thank you so much!! my favourite cookie recipe (that doesnt use confusing american measurements lol)
5
Susan
Can this recipe be made with gluten free flour? Or rice flour? Thanks