November is fete time at our school. Our fete is an annual event, and is a major source of the funds the P&C earns each year. It is HUGE! And of course no fete is complete without the ubiquitous cake stall. There is always a scramble at the first fete meeting to claim the cake stall for one’s class. Almost no prepration is required, and the whole school community contributes its baking efforts on the day!
I wasn’t so lucky this year, so my contribution had to be quick and easy to make, but pretty enough to sell well. Shortbread is the perfect option! These cookies have the most wonderful texture, along with a delicious buttery taste.
- 250g butter, softened
- 3/4 c icing sugar
- 1 t vanilla
- 2 c plain flour, sifted
- 1/2 c cornflour
- 2 T icing sugar extra
Pre-heat oven to 160C. Cream butter and icing sugar until light and fluffy. Add vanilla. Add the flours, 1 cup at a time. Mix until a soft dough is formed.
Refridgerate for 15-20 minutes. Gently roll out dough between 2 sheets of baking paper to the desired thickness. I like mine to be about 3/4cm. Use cookie cutters or a knife to cut into shapes.
Bake on lined cookie sheets for 12-15 minutes or until a hint of colour starts to appear. Sprinkle with extra icing sugar immediately. Leave to cool on cookie sheets.