(from Petra Frank, nee Corn)
My Mum, Rochelle Corn was a wonderful singer and a pretty good cook too. I helped her bake often (mostly by licking the bowl) and learned many of her recipes this way.
Her proudest baking achievement was her shortbread which all admired and craved, especially her elderly Mother, my Nana. Mum's shortbread melted in your mouth. It was sunshine yellow with sparkling sugar pressed into the top. Nana just loved it and Mum would take her carefully wrapped parcels of fresh shortbread when we went to visit her at Deckston Home. Nana would carefully store this in a tin inside a locked drawer in her room, no doubt for happy nibbling later on!
So, if you would like to share the secret of making the lightest shortbread biscuits; here it is:
6 oz flour
2 oz icing sugar
6 oz butter
2 oz vanilla custard powder
Rub the butter into the flour and other dry ingredients.
Roll out the dough and sprinkle with sugar, then roll the sugar into the dough very lightly with the rolling pin.
Cut into oblong biscuit shapes and slide a baking tray underneath.
Bake at 150 C for 20 minutes.
(Handle carefully once baked as they are delicate!)
I have one more tip...When cutting the biscuits into nice neat shapes, your daughter should eat the jagged offcuts!
Petra Frank (nee Corn)