PennyBy Penny  ,   

April 14, 2015

you can add some chocolate chips to this recipe or even dip half the biscuit in melted chocolate


225g softened unsalted butter

110g caster sugar

225g plain flour

110g cornflour

Pinch of salt


1Heat oven to 170C

2Line baking trays with grease proof or lightly grease them

3Put the sugar and butter in a large bowl and cream them together until light and fluffy

4Sift the cornflour and flour into the bowl ,

5Add the salt

6Mix together until smooth

7Roll out the dough between 2 pieces of grease proof paper . The dough needs to be about 1cm in depth

8Cut out any shapes you want and prick all over with a fork

9Put on to the prepared trays

10Don't roll the pastry too many times

11Chill in fridge for 30 minutes

12Bake the shortbread for about 20 minutes until just beginning to turn golden

13Let cool on trays for about 5 mins then transfer to a wire cooling rack

14To make the round petticoat tails in the photo I used the bottom of a loose bottomed baking pan and fluted the edges