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Milly's Traditional Shortbread

Milly's Traditional Shortbread

The test kitchen was pumping with gorgeous shortbread for our catalogue shoot and for results as delightful as what we have pictured here, this is the recipe and advice.


250g Butter, softened
1 cup Icing sugar
1 cup Cornflour
2 cups standard flour
Zest of one Orange
1/4 tsp fresh ground Cardamon.


Preheat the oven to 130C. Paint the shortbread tray with Wilton Cake release.

Cream the butter and icing sugar until light and fluffy. Sift the cornflour and flour together and add to the creamed mixture.

Turn onto a floured surface and knead until just combined but still crumbly. In small amounts press into your Nordic ware Shortbread pan, making sure to get into all the knooks and crannies. Prick the top of your shortbread with a fork and place in the middle try of your preheated oven. Bake for 30mins or until a pale golden, then remove to cool. Allow ten minutes to cool down and invert to remove from the pan. We recommend you do not allow the shortbread to cool completely as we found it more difficult to remove and keep that beautiful strong decorative finish.

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