Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 8 pieces
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Difficulty level: 1 out of 4
4 Ingredients
- 100grams butter, at room temperature
- 60grams caster sugar, save 10g to dust
- 100grams plain flour
- 50grams cornflour
Method
Step 1 of 2
Preheat the oven to 160°C. Lightly grease the cake tin. In a bowl, cream the butter and sugar together with an electric hand whisk or mixer until pale and creamy. Sift in the flour and cornflour and beat until the mixture forms a stiff dough. Knead lightly to bring it together, then push the dough into the tin and smooth it down. Prick with a fork, then mark into 8 wedges. Chill the dough for at least an hour, or until firm.
Step 2 of 2
Bake for 40 minutes, or until pale golden and firm to the touch. While the shortbread is still warm, mark the wedges again, dust with a little caster sugar, and leave to cool completely in the tin. When cold, cut into wedges.
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