Shortbread
Ingredients
225g butter softened
115g icing sugar
225g plain flour and 115 cornflour sieved together
Caster sugar to dredge
Instructions
Cream the butter and sugar together until light in color and fluffy.
Blend the flour and cornflour until thoroughly mixed.
Place the mixture into a well greased 33x23cm (13x9 inch) Swiss roll tin. With floured hands, press down so the mixture is evenly spreading the tin. Prick with a fork.
Bake at Gas Mark 2/ 150 C/Fan 130 C for 40-50 min until golden in color.
Remove from the oven, dredge generously with caster sugar and cut into fingers.
Leave to stand for 10min before placing the fingers on a wire rack to cool.
Recipe from the book The best kept secrets of the Women’s Institute, Cakes and Biscuits by Jill Brand