Shortbread

Heat oven to 150 degrees/ gas 2.

Cream butter and sugar

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

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

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.

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.