Buttery Shortbread Biscuits

Updated at: Thu, 17 Aug 2023 14:10:19 GMT

Step 1

Lightly butter 2 trays, or line with baking parchment.

Step 2

Put the butter and sugar into a large bowl and cream together, using an electric hand-held whisk or wooden spoon, until light and fluffy.

Step 3

Sift the flour and cornflour into the bowl, add the salt and mix together until smoothly combined.

Step 4

Tip the mixture out onto a lightly floured surface and knead to a soft dough.

Step 5

Roll out the dough between 2 pieces of baking parchment to a thickness of 1cm.

Step 6

Prick the dough all over with a fork and cut into triangles or whatever shapes you like, using a knife or a biscuit cutter.

Step 7

Re-roll the scraps once to cut more (if you re-roll too many times the dough may start to get greasy).

Step 8

Put the shortbreads on the prepared baking trays and chill for at least 30 minutes.

Step 9

Meanwhile, heat your oven to 170°.

Step 10

Bake the shortbreads for about 20 minutes, until just turning golden brown at the edges.

Step 11

Leave on the baking trays for a few minutes to firm up slightly, then lift the shortbreads onto a wire rack

Step 12

Dust with sugar and leave to cool.

Step 13

They will keep in an airtight container for 3-4 days.

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