Shortbread

This is another recipe from my manual training days when I was 12.
We had to rub the butter into the other ingredients with our fingers but I now use my kitchen whiz.
Another thing when we were taught this recipe, was that we had to measure all the ingredients exactly making them level on the measuring spoon by running a knife along the edge of the spoon.
For some reason I still do that!

Shortbread

1 cup flour
4 Tbsp cornflour
4 Tbsp icing sugar
Pinch of salt
125gr butter (cold from the fridge)

Place all ingredients in a kitchen whiz.
Pulse a little for the butter to be cut up a bit and then process until the mixture forms a ball around the blade.
Roll out onto a floured surface to half a centimeter thick.
Try not to over work the mixture or it will loose its buttery texture
Cut into shapes and place on a tray lined with baking paper.
I use cutters for special occasions like Christmas but other times I just cut into squares.
Prick each shape with a fork and then bake in a preheated over at 160ºC for 20 minutes.
Cool a little and then finish cooling on a wire rack.

This year I am making up a little hamper for my parents as a Christmas gift so I have individually wrapped some of the shortbread to add to it.