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Cooking time

Prep: 20 minutes Cook: 1 hour

Skill level



Serves 12

a light crisp shortbread biscuit

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  • 150g butter
  • 75g caster sugar
  • 225g plain flour
  • 75g cornflour


  1. Heat oven to 150 degrees/ gas 2.

  2. Cream butter and sugar

  3. Sieve flour and cornflour and mix to combine to form a soft dough

  4. Wrap in cling film and refrigerate to rest for approximately 20 minutes

  5. Roll out onto a floured work surface to the thickness of two pound coins stacked on top of each other. Using pastry cutters cut out biscuits and place onto a lined baking tray with a palette knife.

  6. Bake for approximately 60 minutes until very pale brown, Dredge with caster sugar as soon as it comes out of the oven, then leave to cool.

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