Recipe Submitted By:


Time Cooking: 45 minutes

Light buttery shortbread to enjoy with a cup of tea.


250g unsalted butter
115g caster sugar
115g cornflour
230g plain flour
Pinch of salt
Demerara sugar


Cream the butter and sugar until white and creamy.

Mix and sift the flours and salt and add to creamed mixture. Mix to form a soft dough.

Knead dough lightly and spilt into 2 balls.

Roll into 2 swiss roll shapes and roll into the demerara sugar.

Place in the fridge for 30 minutes.

Remove from fridge and cut into rounds about 1cm thick.

Bake on lightly greased baking sheets (leave room for spreading) for 15 minutes at 165C.

Turn down oven to 95C and bake for another 30 minutes.

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