Shortbread Cookies


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.

About baking bohemian

My name is Jen and I am the baking bohemian. My blog identity comes from the cultural background of my mother’s family, (Bohemian), and my mother’s more left wing lifestyle (bohemian). The big ‘B’ Bohemian refers to the rich cultural heritage of our family that emigrated from Bohemia when it was still its own country (it now comprises two thirds of the Czech Republic). Food featured prominently in the family and broader social life of that part of my family. No social interaction was without sustenance, and any celebration, large or small, was an invitation to cook up a storm. My own family emigrated from the United States to Australia when I was a child. For the most part we lived with our mother, and my dad eventually moved back to the US. The little ‘b’ bohemian relates to the semi-alternative lifestyle we led with our mother. I hesitate to refer to her as a hippy, for that conjures up so many misconceptions, but certainly she was on that side of the fence. She was probably more eccentric than radical at the end of the day, but she could really cook. We always set extra plates at the dinner table because inevitably people would visit at dinner time. I started cooking when I was about eight. Cookies. Obviously I was motivated by desire! I loved cooking, I loved that the kitchen was always, in every way, the heart of the house, so I was always part of anything else that was happening while I was cooking. I loved people loving my food. With all the different things that I have done in my life and am interested in, food has remained my most consistent and enduring passion.

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