Shortbread

One of the little "finds" in my grandmother's recipe tin. A Scottish classic and is so buttery and divine the way it melts in your mouth. An egg-free treat for allergy sufferers also.

Pictured: Shortbread

300g butter, softened
150g caster sugar
300g plain flour, sifted
150g cornflour, sifted

Cream butter and sugar lightly until combined, fold in flours, stir together just until makes a ball.

Roll into log shape, cut into pieces, and press with knife. Or Divide into two, press into rounds 1 cm thick and about 21 cm round, and place onto two flat baking trays.

Crimp edges between two fingers and thumb, prick all over with a fork.

Bake in centre of oven 150°C/300°F for 1 hour, swapping shelves and turning trays around after 30 minutes. Do not allow shortbread to brown.

If already cut into shape, cool on wire rack, otherwise when it comes out of oven and is still hot, cut each round into 12 slices as you would a cake, sprinkle 1 – 2 tsp extra castor sugar over each round and allow to cool.

Store in airtight container, not in fridge.

Makes 30