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30 min
for
4
people
Shortbread
| 250 g | Butter, softened |
| 1 cup | Icing sugar |
| ½ tsp | Ground nutmeg |
| ½ tsp | Ground cinnamon |
| ½ tsp | Ground ginger |
| ½ tsp | Allspice |
| 1 cup | Cornflour (Main) |
| 2 cups | Plain flour |
To serve
| 1 serving | Icing sugar, to dust |
| 1 punnet | Strawberries (Main) |
| 1 serving | Yoghurt, I used cinnamon-flavoured buffalo yoghurt |
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Directions
- Preheat oven to 150C. Grease or line a baking tray.
- Cream the butter, icing sugar and spices together until pale.
- Sift the cornflour and flour together then mix into the creamed mixture. Tip out onto a board dusted with flour and knead gently.
- Roll out to a 1.5cm thickness and cut into shapes using cookie cutters. Transfer to the tray and bake for 30 minutes or until golden.
- Serve with sliced strawberries and yoghurt and a dusting of icing sugar.
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