Make the best shortbread fingers with this quick and easy recipe. Crisp and crumbly, enjoy them with afternoon tea or pack them away as a school lunchbox treat.
Ingredients
125g (1/2 block) Fairy margarine, softened
80g (1/2 cup) icing sugar
1/2 teaspoon vanilla essence
150g (1 cup) plain flour, sifted
35g (1/4 cup) corn flour, sifted
Method
Pre-heat oven to 150°C. Line a baking tray with baking paper
Cream Fairy, icing sugar and vanilla essence together until light and fluffy
Fold through the flours until the mixture comes together
Knead lightly and roll out on a floured board to approx. 1cm thick
Cut the shortbread into desired shapes, stars, hearts or cut into fingers
Place onto the prepared tray. Bake for 12-15 minutes, or until lightly coloured
