School lunch boxes have become something I need to get used to again. In London the school my boys attended provided cooked school lunches and so my mornings were not consumed with filling the lunch boxes with healthy and tasty snacks that I could ensure would be eaten. Now they are!
I’ve started to try and make a quick batch of cookies, muffins or cake on a Sunday afternoon that I can use as the sweet morning tea snack for my boys lunches.
This recipe is so quick and easy and is also a good one for the kids to help with. My 1 and ½ year old loved picking the cookie cutter shapes and pushing down on the dough to cut out the cookies and all 3 boys loved these simple shortbread so much that they didn’t quite last me the week!
220g chilled butter, chopped
2/3 cup caster sugar
2 cups plain flour
1/2 cup corn flour
1 tsp vanilla extract
Preheat the oven to 160°C. Process the butter, sugar, flours, vanilla and egg in a food processor until a smooth dough forms. Place the dough on a lightly floured surface and knead into a round disc shape 5-10 cms thick. Wrap in climgfilm and refrigerate for 20-30 minutes. (This step is really only important if you are making cookies. You can skip this and just press the dough straight into a lined lamington tin. Score the top into long thin bars to cut later after baking)
Remove the dough from the refrigerator and roll out until about 1/2 cm thick. Use cookie cutters to cut shapes and lay on baking trays lined with baking paper. Bake for around 20 minutes or until lightly golden.