Oven 160°C fan oven

Cooking time approx 40 minutes


  1. 100g Flour (sifted),
  2. 50g Corn Flour (sifted),
  3. 100g Butter (room temp),
  4. 50g Caster Sugar


  1. Turn oven on to 160° C,
  2. Sift the Flours into a bowl,
  3. Rub the Butter into the Flour, Cornflour and Sugar with your fingers-until it looks like breadcrumbs,
  4. When it starts to bind, gather it all together with one hand into a ball,
  5. Knead it on a lightly floured board until it is a soft, smooth and pliable dough. Do not overwork or the Butter will become oily,
  6. Grease on a square of greaseproof paper and place on an upturned baking tray. Place on the Shortbread ring,
  7. Place the dough into the Shortbread ring and gently press the dough into a round of approx 1.5 cm thick. Keep the edges free of cracks,
  8. Mark all over with a fork in a neat pattern,
  9. Bake until firm and light golden in colour for about 40 minutes. If the Shortbread colours before it has set, move to a lower shelf in the oven or cover with foil,
  10. Leave to cool and shrink a little before removing the ring,
  11. Dust with Caster Sugar.

If you do not want to Dust with Caster Sugar, you could always melt some cooking chocolate on pour over the top of the Shortbread.

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