Bakery
Shortbread
Baking temperature 180°C
Baking time 45-60 minutes or until golden brown
| Ingredient | Preparation & Service |
- (1) 1000g PILOT Patisserie Spread
- (1) 30ml Vanilla Essence
- (2) 425g Castor Sugar
- (3) 1250g Plain Flour
- (3) 280g Cornflour
|
- Method - Cream PILOT Patisserie Spread and vanilla essence. Beat in castor sugar. Fold in sifted flour and press into greased tray. Mark into biscuit sizes.
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Recipe Notes
- Recut biscuits as soon as removed from the oven and allow to cool.
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