Ingredients – can be halved
- 500g butter
- 4 cups flour (These are New Zealand measurements, and 1 cup is 250 millilitres)
- 1 cup caster sugar
- 1 cup cornflour
Method:
- Mix all ingredients together, with butter at room temperature> mixing with hands works best, knead well
- Form into column of desired circumference (roundness)
- Wrap in baking paper or clingfilm and chill in fridge for at least 30 minutes
- Cut into slices
- Place on greased or baking paper covered baking trays
- Prick with a fork
- Bake at 140°C (280°F) for 30-40 minutes until lightly browned.
Can be made earlier and frozen till ready to bake.
Check out the video of Anne making these!
Related book:
Peeny Butter Fudge.
A book about a grandparent and grandchildren making family traditional food.
Credit: Anne Coppell (Storytime Solidarity member).