This is just the easiest and the most scrummiest recipe ever and takes no time at all to make…. I make it most weekends and sometimes throw in some choc chips or raisins to vary it slightly.
I once grated the rind of a whole unwaxed lemon into the mixture and once baked and cooled, I melted white chocolate and half dipped them into the chocolate and allowed it to set… delicious!
Cinnamon and Raisin version is gorgeous too just add half a tbsp of ground cinnamon and a couple of handfuls of sultanas
8 ozs (225g) Plain Flour
4 ozs (100g) Cornflour
4 ozs (100g) Icing Sugar
8 ozs (225g) Butter
Chop butter into small pieces and place into processor with sieved flour, cornflour and icing sugar.
Whizz until it gathers into a ball.
Turn the mixture out onto floured surface and roll out to ½ inch thick. Cut into rounds with pastry cutter and place on a greased baking tray.
Or Roll into a large sausage fill a plastic bag with some demorara sugar put the shortbread sausage into the bag and coat the outside edges in the sugar.. remove and cut into thick slices (my preferred option its quicker!)
Cook for 15-20 minutes at 350f/ 180c / Gas 4 till firm and light brown. Place on a wire rack and sprinkle with caster sugar while warm.
Tip – to keep shortbread fresh and crisp, place in a plastic bag when cool and then in an airtight tin.