Categories: March

Ingredients

• 150g unsalted butter, softened, plus extra for greasing
• 225g plain flour, sifted, plus extra for dusting
• 4 tbsp cornflour, sifted
• 125g caster sugar, plus extra to sprinkle
• 1 tsp vanilla extract
• 1/2 tsp baking powder

Directions

1. Grease an 18cm wide x 2.5cm deep loose-bottomed cake tin and dust with a little flour.

2. Place the butter in a bowl and use an electric whisk to beat until pale and fluffy. Add the remaining ingredients, then briefly mix until it just resembles fine breadcrumbs. Press the mixture into the cake tin, flattening the surface with your fingers and making the centre slightly shallower than the edges, so that it will cook through. Run a sharp knife across the surface to mark out 8 wedges, without cutting too deep. Prick all over with a fork, cover and chill for 30 minutes. Preheat the oven to 180˚C/fan 160˚C/gas 4.

3. Bake the shortbread for 25-30 minutes, or until it has turned pale golden. Remove, sprinkle with extra sugar and set aside in the tin to cool completely. Carefully remove from the tin and divide into 8 wedges to serve.
4. Wrapped in baking paper and stored in an airtight container, the shortbread will keep for up to 3 days.

Email to a friend | Print this recipe | Back