Classic Shortbread
Ingredients
- 250 g unsalted butter at room temperature
- 125 g caster sugar plus a little extra for sprinkling on top
- 250 g plain flour
- 125 g cornflour
Instructions
- In a bowl cream the butter and sugar together
- Sift the flour and cornflour with a sieve into the bowl
- Mix together with the creamed butter and sugar until the dough just comes together
- Line a 20cm square baking tin with grease proof paper, place the dough mixture in the tin and press into all corners (its fine if its a bit rough and ready)
- With a fork prick the dough all over (roughly 1cm intervals)
- Place in a pre-heated over at 160℃/140℃ fan for 50 minutes until golden on top
- While still hot sprinkle with a little caster sugar and slice into squares, lifting out using the greaseproof paper. Allow to cool on a wire rack before storing in an airtight container
