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At our local church, Olga’s Shortbread isn’t just a biscuit—it’s a spiritual experience. Passed down with reverent precision and a firm warning not to skip the rosewater hand-rub, this recipe is practically canon. Follow each step with devotion, and you too shall be blessed with shortbreads so tender they’ll cause a stir at morning tea—possibly even a standing ovation
Rating: ⭐⭐⭐⭐⭐
Ingredients
Ingredients
340g plain flour
1 tbsp corn flour
pinch salt
225g butter (unsalted)
115g castor sugar
extra castor sugar to dip biscuits
Instructions
Instructions
Ingredients should be at room temperature.
Sift together flour, corn flour and salt. Separately sift sugar.
Rub hands with rose water.
Kneed butter into sugar, then kneed into flour. Combine until there are no cracks, then rest pastry for 1 – 2 hours.
Roll pastry out 1/4 inch thick (roll onto baking paper).
Using a cutter, cut pastry into desired shape and place on tray.
Prick holes on the top to allow for better baking.
Cover and rest overnight.
Bake at 160°C for 25-30 minutes. Leave in oven to cool for 10 minutes with door ajar.
While still warm, dip in extra castor sugar and then cool on rack.
Store in an airtight container.
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