Recipes by Di Swann
1. Preheat the oven to 180°C. Beat the butter and icing sugar until creamy. Mix in flour and cornflour until the dough starts to come together.
2. Turn onto a board and knead into a smooth ball. The mixture will be quite stiff but will come together.
3. Roll the dough out to about 5mm thickness. This is easier done between 2 sheets of baking paper. Cut into circles using a cookie cutter (6cm diameter). Place on a lightly greased baking tray. Prick shortbread with a fork.
4. Bake for approximately 15 minutes, until lightly golden. Leave on the tray for 5 minutes before transferring shortbread to a cooling rack. When cold, store in an airtight container.