New Zealand’s luxury lodge Wharekauhau, owned by Bill Foley, shares a beloved cookie that dates to 1844. Back then, Mrs. Egglington baked these to thank the shepherds after a hard day’s farming. They became locally famous and are now offered to all guests. The recipe has been requested by rockstars and royalty!
- 2 sticks unsalted butter, softened to room temp
- 1 cup superfine sugar
- ¾ cup corn starch
- 1 tsp vanilla extract
- 2 cups all-purpose flour
Cream butter and sugar, add vanilla, sift in flour and cornstarch. Bring together by hand to a smooth dough. Press dough into a buttered 8×8 pan or roll out to ½ inch thick and cut to desired shape. Wrap in cling-film and let rest in refrigerator for a minimum of one hour or overnight.
Bake 150C/300F for 20 – 25 minutes (best when not browned or only slightly coloured)
Dust with sugar whilst hot.
Also delicious with a scoop of vanilla ice-cream sandwiched between for dessert and paired with Late Harvest Riesling with sweetness on the front and a little of that famous Riesling zing on the back to cut through the buttery cookies.