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

Makes about 8 large or 12 mini shortbread.

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.

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