Makes ±15 - 20 shortbread biscuits



250 g butter
105 g (125 ml) Huletts Castor Sugar
280 g (500 ml) cake flour
65 g (125 ml) corn flour
extra Huletts Castor Sugar for sprinkling



  1. Preheat oven to 160ºC.
  2. Cream the butter and castor sugar very well.
  3. Add remaining ingredients and mix to a stiff dough.
  4. Press into a greased baking pan, mark into fingers with a knife and prick the shortbread with a fork.
  5. Bake for about 60 minutes or until just starting to brown.
  6. Remove from oven and immediately sprinkle liberally with castor sugar.
  7. Cut into fingers before the mixture cools completely.
  8. Carefully remove from the pan and cool on a cooling rack.
  9. Store in an airtight container.