Saturday, January 29, 2011

Shortbread bikkis made with Myrtleford Butter


250g Cultured unsalted Myrtleford butter, chilled
100g Caster Sugar
250g Plain flour (I use Manildra or Bakers Secret)
120g Rice flour
1/2 tsp Murray River Pink Salt
2 Vanilla beans, split & scrape out the seeds (keep the left over beans I will show you a little tip)

extra sugar to sprinkle on top


  • Pre-heat oven o 150 degrees fan forced (if you are unsure of your oven temp use an oven thermometer, they are very handy)
  • In a food whizzer add all of the ingredients except extra sugar (its helpful to have the butter on the top to start with) & process until it just comes together.
  • Turn out & knead gently until it comes together.
  • Gently pat out the dough with your hands & with some extra flour roll out gently to 1 cm thick.
  • With your favourite cookie cutter or a small round 3.5cm cut out the dough & place on a lined baking sheet, poke holes in the dough with a fork or leave plain & sprinkle with extra sugar.
  • Bake for approx 20 - 25 minutes for the small cookies & longer if they a large.

The butter is just beautiful, if you have someone special to bake for its worth the expense.
Call into Dares Fruit & Vegs Wodonga to get your Myrtleford Butter


  1. Louisa, that butter is worth the expense just for the packaging! Gorgeous! Haven't seen it down these parts tho, so will have to keep an eye on all the specialist shoppes.

  2. Thanks Juli, the packaging is amazing & the taste is really good.
    Here is a list of stockists in Melbourne