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.