you can add some chocolate chips to this recipe or even dip half the biscuit in melted chocolate
Heat oven to 170C
Line baking trays with grease proof or lightly grease them
Put the sugar and butter in a large bowl and cream them together until light and fluffy
Sift the cornflour and flour into the bowl ,
Add the salt
Mix together until smooth
Roll out the dough between 2 pieces of grease proof paper . The dough needs to be about 1cm in depth
Cut out any shapes you want and prick all over with a fork
Put on to the prepared trays
Don't roll the pastry too many times
Chill in fridge for 30 minutes
Bake the shortbread for about 20 minutes until just beginning to turn golden
Let cool on trays for about 5 mins then transfer to a wire cooling rack
To make the round petticoat tails in the photo I used the bottom of a loose bottomed baking pan and fluted the edges
Ingredients
Directions
Heat oven to 170C
Line baking trays with grease proof or lightly grease them
Put the sugar and butter in a large bowl and cream them together until light and fluffy
Sift the cornflour and flour into the bowl ,
Add the salt
Mix together until smooth
Roll out the dough between 2 pieces of grease proof paper . The dough needs to be about 1cm in depth
Cut out any shapes you want and prick all over with a fork
Put on to the prepared trays
Don't roll the pastry too many times
Chill in fridge for 30 minutes
Bake the shortbread for about 20 minutes until just beginning to turn golden
Let cool on trays for about 5 mins then transfer to a wire cooling rack
To make the round petticoat tails in the photo I used the bottom of a loose bottomed baking pan and fluted the edges