A simple recipe in concept, but it can be quite hard to perfect the shortbread to be exactly the way you want it. It’s worth the effort though, because once you perfect it, it s a great biscuit to have over a cup of tea or coffee. If you want it to be more flaky, avoid mixing the dough too much; one of those classic situations where less is more. Also, to ensure it is going to be melt in your mouth shortbread, make sure the butter is room temperature before you use it.
- 150g butter (room temperature)
- 1.25 C high-grade flour (normal flour is okay too)
- 2 T cornflour
- 1/3 C caster sugar
- Preheat the oven to 110°C and line an oven tray with baking paper.
- Cream the butter for about five minutes until it is smooth and pale. It will be easiest if you use a smaller, deeper bowl as opposed to a wide, shallow one.
- Sift the flour, cornflour and sugar into the bowl.
- Using your hands, mould into a dough and then into a neat cylinder.
- Wrap it in gladwrap and refrigerate for 30 minutes.
- Remove and cut into slices, put on the baking tray and prick with a fork.
- Bake for about an hour – or until the biscuits turn slightly golden.