Home
Recipes
Desserts & Baking

Liam Tomlin's lemon posset

Berry recipes

Liam Tomlin’s lemon posset

30 minutes

Raw lemon cheesecake

Cheesecake recipes

Raw lemon cheesecake

Abi's giant scone cake

Scone recipes

Abi’s giant scone cake

20 minutes

The fudgiest brownies

Brownie recipes

The fudgiest brownies

30 minutes

Hot cross bun ice cream sandwiches

Easter recipes

Hot cross bun ice cream sandwiches

Freeze overnight, unless using store-bought ice cream

Pull-apart caramel bread

Bread recipes

Pull-apart caramel bread

25 minutes

Almond-and-raspberry tart

Berry recipes

Almond-and-raspberry tart

45 minutes

Free-form peach tart

Fruity dessert

Free-form peach tart

30 minutes

Upside-down sticky plum cake

Cake recipes

Upside-down sticky plum cake

1 hour

Siba’s next-level pancake cake

Pancake recipes

Siba’s next-level pancake cake

40 minutes

Pull-apart pizza roll

Bread recipes

Pull-apart pizza roll

40 minutes

Mega melt-and-mix shortbread

Biscuit recipes

Mega melt-and-mix shortbread

20 - 25 minutes

Load more

Mega melt-and-mix shortbread

By Hannah Lewry

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 20 - 25 minutes

Ingredients

250 g butter, melted and cooled
½ t vanilla extract
55 g caster sugar
55 g icing sugar
50 g cornflour
350 g flour, sifted

Method

Preheat the oven to 180°C.
Cream the butter with the vanilla, caster sugar, icing sugar and corn or until thick.
Add the flour – if the mixture is too crumbly, add an extra 1–2 T melted butter to bring it together.
Press the mixture into a baking tray lined with baking paper to make an oversized rectangle. Mark portions by pricking the surface with a fork, then bake for 25 minutes.

Cook's note: Warm honey in a saucepan and stir in cocoa powder until dissolved. Pour the sweet, chocolatey sauce over the slab of shortbread just before serving, then sprinkle with edible violets and gold leaf. This is delicious with whipped cream.

Browse more biscuit recipes here.