This recipe was kindly provided by Julie Woods,  also known as that blind woman. She is an inspirational speaker and coach, and the “Queen” of Cooking Without Looking

“I love this recipe! Not only do you have most of the ingredients in your pantry, but it’s only got four of them to remember. For me, this makes it the perfect Cooking Without Looking recipe. And what also makes it great is that the mixture keeps it’s shape which makes it perfect for using cookie cutters!”
– Julie


  • 250 grams butter
  • 3/4 cup castor sugar
  • 2 cups flour
  • 1 cup cornflour


  1. Cream butter and sugar
  2. Add flour and cornflour
  3. Combine well
  4. Roll on baking paper to about 1 cm thick, flouring the rolling pin as you go. If the rolling pin is sticking to the shortbread then add more flour and re roll
  5. Cut using knife or shapes
  6. Bake on baking paper at 150 degrees fan bake for 30 minutes