- 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.