Recipe: Jeannie’s Shortbread

Recipe: Shortbread

Over August we’ll be serving thousands of coffees and teas. Every one with a piece of shortbread. Not just shortbread, our own homemade shortbread. Made with Graham’s the Family Dairy unsalted butter. Each piece is made in-house and hand-cut. The recipe was shared with my grandmother Marietta by a local lady, Jeannie Herriot in the 1920s or 30s We called grandmother Marietta, Nonna Cafe – because she had a Cafe. We’ve been making and baking this shortbread using the same recipe ever since then. Never tempted to substitute the butter with margarine, no shortcuts or cheap substitutes from us.

Thank you to the pastry teams in all our kitchens who make these little mouthfuls of beautiful moments.

Makes about 70 small shortbread biscuits, this recipe has dried blueberries and cinnamon as an extra treat

(and yes that’s an awful lot of butter)

• 300g plain flour
• 200g unsalted butter
• 125g caster sugar
• 75g cornflour
• additional flavouring:
• 100g dried blueberries
• 1/2 tsp ground cinnamon

• Cream the butter and sugar together until light and fluffy
• Slowly fold in the flour and cornflour/cornstarch until incorporated, fold in the dried fruit and cinnamon.
• Transfer to a floured surface.
• Roll the mixture to about 4–5mm thick, cut small biscuits using a scone or pastry cutter.
• Bake on a sheet of greaseproof paper on a baking sheet at 180’C for 8 -10 minutes or until golden.
• Sprinkle with a little caster sugar when they come out of the oven.

Cool on a wire rack and enjoy.