Lemon buffalo yoghurt with shortbread and raspberries

Viva 12/1/2011

Amanda Laird

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Serves 20

Preheat oven to 150 degC. 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 a teaspoon of yoghurt and top with raspberries; sift over icing sugar if you fancy.