Shortbread

Recipe

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, like my little nephew Ethan.

Makes 30. V.

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 a log shape, cut into pieces, and press with a 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 the centre of the 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 a wire rack, otherwise when it comes out of the 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 an airtight container, not in the fridge.