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Carly's mum makes these shortbread cases and fills them with lots of Carly's favourite fillings.

a pound (186 grams) of butter 
4 ounces (125 grams) sugar
1 egg
2 cups
2   cups of flour
milk to mix

Soften the butter then beat it with the sugar and the egg until it is light yellow and creamy.  Mix in the flour and baking powder.  Mix in a little milk at a time until the mixture is a soft dough.
Grease a patty tray (shallow muffin tray) with a little oil or butter.  Roll the mixture into balls and use the bottom of a glass to press the dough into the hollows.
Bake in at 180 degrees Celsius for 20 minutes or until golden brown.  The mixture should make about 35 cases. Place the cases on a cooling rack to cool.

The cases can be used for lots of different fillings.  Canned caramel, ice cream, set jelly and fruit pieces, jam and cream...let your imagination go wild.