Shortbread Rings

Ingredients

3 ounces sugar (6 level tablespoons, 85 grams)

1 egg

½ teaspoon of vanilla

5 ounces of self-raising flour (1¼ cups, 140 grams)

½ cup of cornflour

½ teaspoon of salt

3 ounces of copha (85 grams)

Method

Place sugar, egg, vanilla and half the sifted flour and cornflour into a bowl.

Melt the copha over a gentle heat – it should only be lukewarm.

Pour onto ingredients and beat for two minutes.

Add remaining flour and mix to a dry dough.

Knead lightly on a floured board and roll out 1/8 inch (30 millimetres) thick.

Cut out and place on greased slides (RL: I guess baking trays).

Bake in a moderate oven (360°F/180°C or 320°F/160°C for fan‑forced) for 10 to 15 minutes.

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Written by Anne O’Brien, with additional comments by Rob Landsberry, last updated 16 April 2024

Shortbread Pastry