Shortbread Biscuits

Serves: 20

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Total Time: 30

Prep Time: 15

Cook Time: 15

• 175 gram(s) unsalted butter, softened
• 75 gram(s) golden caster sugar
• 200 gram(s) plain flour, sifted
• 50 gram(s) cornflour
• White caster sugar to sprinkle

Method

1. Cut butter into pieces and whiz in a processor with the sugar for 1min until pale and fluffy. Add flours, whiz until mix just comes together. Wrap and chill for 30min. Heat oven to 190°C (170°C fan oven) mark 5.
2. On a lightly floured surface, roll out the dough until it's 1cm (½in) thick. Cut 12 x 7cm (2¾in) rounds with a fluted cutter and put on to a greased baking sheet. Gently press a 4cm (1½in) plain cutter into the centre of each and prick with a fork.
3. Bake for 15min or until pale golden. Sprinkle with the sugar and cool on a rack. Store in an airtight tin for up to five days.

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