250g soft butter
125g castor sugar
300g cake flour
1 Tbsp castor sugar (optional)
Place 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.
For almond shortbread, add almond essence to taste.