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Shortbread

Yields1 Serving

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
1

Heat oven to 170C

2

Line baking trays with grease proof or lightly grease them

3

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

4

Sift the cornflour and flour into the bowl ,

5

Add the salt

6

Mix together until smooth

7

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

8

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

9

Put on to the prepared trays

10

Don't roll the pastry too many times

11

Chill in fridge for 30 minutes

12

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

13

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

14

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