This recipe was given to me many years ago by an old Scottish lady. I use it all the time. Butter is a must.
- 10oz plain white flour
- 8oz butter (Lurpak is the best)
- 5oz caster sugar
- 2½ oz plain cornflour
- Pinch of salt
- Sieve flour, salt and cornflour together.
- Beat butter and sugar together until soft and fluffy.
- Gradually work in flour mixture until it all comes together into a dough. Knead until smooth.
- Divide mixture into two and form each piece into a square of shortbread about 3/4" thick. Place on greased baking trays. Pinch edges decoratively and prick all over.
- Put trays in freezer and freeze for about 1 hour before putting in a pre-heated oven gas 3, 300F, 150C for 45 minutes or until shortbread looks pale golden and firm. Remove from oven and cut into fingers whilst still warm.
- Dredge with caster sugar and remove to a wire tray.
The freezing of the uncooked shortbread firms up the butter and makes a much shorter cake. The whole process can be done in a food processor. Store in an air-tight tin. Best not frozen.