Delicious shortbread recipe

Hartford House chef Jackie Cameron takes us through this delicious shortbread recipe from her grandmother. The recipe is featured in our new cookbook, East Coast Tables: The Inland Edition. 

 

Watch the 'how-to' video guide below. 

 

Granny Kay's Shortbread

 

From KZN super-chef Jackie Cameron, this recipe conjures up memories of her early kitchen mentors - her grandmothers. Makes about 45 small squares. 

 

Ingredients: 

1/2 cup white sugar

2 cups salted butter

6 cups cake flour

6 Tbsp plus 1tsp castor sugar

 

Method: 

Cream sugar and butter very well. Sift in flour. Knead well, press into 30cm x 36cm tray. Mixture should cover base with a thickness of 1cm. Prick top of mixture all over. Bake at 160c for about 35 mins or until cooked. Remove from oven, sprinkle with castor sugar. Cut into shapes while still hot.

 

 

East Coast Tables: The Inland Edition is available at all good book stores.