Name: Vintage edition: Melt ‘n’ Mix shortbread
Cook time: 25 min
Total time: 25 min
Ingredients: 250 grams butter, melted; ½ teaspoon vanilla essence; ¼ cup (55g) caster sugar; ¹⁄³ cup (55g) icing sugar mixture; ¹⁄³ cup (50g) cornflour; 2¹⁄³ cups (350g) plain flour

Ingredients

250 grams butter, melted

½ teaspoon vanilla essence

¼ cup (55g) caster sugar

¹⁄³ cup (55g) icing sugar mixture

¹⁄³ cup (50g) cornflour

2¹⁄³ cups (350g) plain flour

Method

Melt ‘n’ Mix Shortbread

1.Beat cooled butter, essence, sugars and cornflour in small bowl with electric mixer until thick.

2.Stir in sifted flour. Press mixture over base of greased 19cm × 29cm rectangular slice pan, smooth with spatula, mark into squares or rectangles, prick lightly with fork.

3.Bake in moderate oven about 25 minutes or until firm.

4.Cut shortbread where marked; cool in pan.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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