Shortbread biscuits
225g butter (unsalted is best), softened
110g caster sugar
225g plain flour
110g cornflour
Pinch of salt
Makes about 18-20
1. Preheat oven to 170°C (not Fan)
2. Line 2 baking trays with baking parchment
3. Cream together the softened butter and caster sugar in a large bowl until light and fluffy. It takes a while!
4. Sift the flour and cornflour into the bowl, add the salt and mix together until combined. Then turn onto a floured surface and lightly knead into a soft dough
5. Roll the dough between 2 sheets of baking parchment to a thickness of around ½cm. Cut into shapes, rounds, triangles or fingers and place on the baking trays. Prick evenly with a fork
6. Put the prepared shortbreads in the fridge to chill for at least 30 mins
7. Bake for around 25 mins until the biscuits are just turning golden at the edges. Dust with a little caster sugar. Leave on the baking trays for a few minutes to firm, then cool on wire racks.
8. Keep in an airtight tin.
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