Heart Shortbread

• 120g butter
• 50g caster sugar
• 50g cornflour
• 120g plain flour

Rub together butter and dry ingredients.
Roll out to 1cm thick.
Cut into large circles.
Bake at 140°C for 30 minutes.

A tablespoon of cocoa powder or the zest of a lemon infuses this traditional shortbread recipe with an unexpected twist.

Makes about 8 large or 12 mini shortbread.