Shortbread
Oven 160°C fan oven
Cooking time approx 40 minutes
Ingredients
- 100g Flour (sifted),
- 50g Corn Flour (sifted),
- 100g Butter (room temp),
- 50g Caster Sugar
Process
- Turn oven on to 160° C,
- Sift the Flours into a bowl,
- Rub the Butter into the Flour, Cornflour and Sugar with your fingers-until it looks like breadcrumbs,
- When it starts to bind, gather it all together with one hand into a ball,
- 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,
- Grease on a square of greaseproof paper and place on an upturned baking tray. Place on the Shortbread ring,
- 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,
- Mark all over with a fork in a neat pattern,
- 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,
- Leave to cool and shrink a little before removing the ring,
- 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.