Ingredients250g soft butter
125g castor sugar 300g cake flour 75g cornflour 1 Tbsp castor sugar (optional) |
MethodPlace the butter & castor sugar in a mixing bowl and using an electric mixer, cream them together well until light & fluffy.
With a spatula, fold in the flour & cornflour until the mixture starts coming together. With your hands, bring the mixture together and knead lightly until it forms a rough & crumbly dough. Press the dough firmly into a 24cm loose-bottomed flan tin lined with wax paper. Prick the dough with a fork & cut into 16 wedges. Chill in the refrigerator for 1 hr. Bake the shortbread in the centre of the oven for 45 mins until lightly browned. Remove from the oven and re-cut the wedges to separate. Remove from the tin and if desired, sprinkle with castor sugar while still warm. Allow to cool for 10 mins, break into wedges & serve. |
Variation
For almond shortbread, add almond essence to taste.