Mrs Eglington’s shortbread

Rob Cullen

Makes

12 cookies depending on size

Preparation

10 mins

Cook

25 mins

Rest

1 hr minimum

Ingredients

250g unsalted butter, cold
125g caster sugar, plus extra to dust
1 teaspoon vanilla essence
250g plain flour
100g cornflour

Instructions

1.Cream the butter and sugar until smooth in texture, then mix in the vanilla essence.
2.Sift in the flour and cornflour.
3.Bring together by hand to form a smooth dough, but ensure you do not overwork the dough.
4.Shape the dough into a log, wrap in plastic wrap and let it rest in the fridge for a minimum of 1 hour or overnight.
5.Remove from the fridge and bring to room temperature, then cut the shortbread into rounds 1–1.5cm thick. Place on a baking sheet.
6.Bake at 150℃ for 20-25 minutes (they are best when not browned or only slightly coloured).
7.Dust with caster sugar while hot. Cool on a wire rack.
8.Once cooled, place in an airtight container in the pantry.

Recipe by Rob Cullen, executive chef at Wharekauhau Lodge.

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