Ingredients
Method
Pre-heat the oven to 170C / 160C fan and line two baking trays with baking paper
Add the ingredients a mixing bowl
- Weigh the flour into a small bowl then add to your mixing bowl. Do the same with the cornflour. Add the salt, then give everything a quick mix.
- Weigh the sugar and add it to the bowl.
- Weigh the butter and then cut into small pieces. Add to your bowl.
Form the shortbread dough
- Using your finger tips, rub your mixture together until you have fine breadcrumbs, then bring it together kneading it lightly until you have a smooth dough.
Roll out your shortbread
- Roll the dough out between two pieces of baking paper until it is about 1cm thick. We’ve never done it using baking paper before but found it definitely helped stop it sticking.
- Cut into any shape you want and place them on your baking tray. We used our new Christmassy snowflake cutter. Prick the biscuits with a fork.
- Re-roll the scraps and cut more out.
- Chill the baking trays for at least 30 minutes (to stop them spreading too much during cooking). The fewer times you re-roll the dough the better. Ours started to turn a bit greasy as we re-rolled them out loads but they still tasted nice!
Cook the shortbread
- Bake in the oven for about 20 minutes. They’re ready when they’re just starting to turn golden brown at the edges. Leave them on the baking tray for a few minutes then pop them on a wire rack to cool.