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Whole-wheat shortbread

about 18 cookies

  • 250 g (270 ml) butter
  • 115 g (125 ml) brown sugar
  • 350 g (630 ml) whole-wheat flour
  • 30 g (65 ml) cornflour, sifted

Preheat oven to 160 °C. Cream butter and sugar together until light and creamy. Add flour and cornflour. Mix well. Use your hands to bring the dough together. Roll dough on a floured surface until about 1 cm thick. Use a 5 cm cookie cutter and put cookies on a lined baking tray. Use the back of a knife and press a line in the centre of each one – purely decorative. Bake for 40 minutes. Allow to cool.