Meltaway shortbread cookies

These shortbread-like biscuits have almost become a pantry staple in our house, where, thanks to the 3 year old, they have become known as "circle bikkies", despite being only roughly round. They are more circle-shaped than "egg bikkies" (oval-shaped milk arrowroot biscuits) and Tiny Teddies, hence the name. ;-)

This recipe was adapted from the Meltaway Cookie recipe on Landee See, Landee Do, where the blogger ices them with enticing-looking cream cheese icing, but I have never felt the need to make these any sweeter. If you wanted to make the icing you could simply substitute dextrose for the powdered sugar at a 1:1 ratio. 


Meltaway shortbread cookies (AKA "circle bikkies")

Makes about 40 cookies, fitting on 3 large trays. 

• 250g butter (salted, or add a pinch of salt if using unsalted butter)
• 3/4 cup cornflour (cornstarch)
• 3/4 cup dextrose
• 1 cup plain (all purpose) flour

In a medium bowl, cream the butter until fluffy. Add cornflour and dextrose and blend well. Beat in flour until thoroughly mixed. Drop by small teaspoons onto baking sheet and flatten out with the bottom of a glass, dipping the glass in dextrose each time to prevent sticking. Bake at 180C for 10-12 minutes or until just starting to brown. Allow to cool before storing in airtight container.