Lemon buffalo yoghurt with shortbread and raspberries
Photo by Babiche Martens
- Preheat oven to 150C. Beat the butter, vanilla and icing sugar together until pale.
- Sift the cornflour and plain flour together then stir into the butter mixture. When well combined, turn out on a lightly floured bench and knead.
- Roll out and cut to the desired shape. Place on a greased oven tray and bake for approximately 30 minutes, or until just golden. The cooking time will depend on the size of the shortbread.
- When cool, serve with 1 tsp of yoghurt and top with raspberries; sift over icing sugar if you fancy.