Shortbread

On todays baking menu is shortbread.  I use the recipe from the Edmonds Cookbook, just substituting Olivani for Butter.

250g Olivani

1 Cup Icing Sugar

1 Cup Cornflour

2 Cups flour

Cream Olivani and icing sugar until light and creamy.  Add sifted flours.  Mix to combine, then knead together for about a minute.  Then roll out to about 1.5cm thick, then either cut into squares or use a cookie cutter to make fancy shapes.  Then bake at 150 C in a  preheated oven for @ 30 minutes.