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Serves: 4

By roygbiv7

(1 Vote) 1


  • 225g butter

  • 110g caster sugar

  • 1 pinch salt

  • 110g cornflour

  • 225g plain flour


  1. Line 2 trays with baking parchment. Cream together the sugar and butter in a bowl using a wooden spoon until light and fluffy.
  2. Add the flour and cornflour into the bowl, add the salt and mix together until smoothly combined. Pour the mixture out onto a lightly flowered surface and knead to a soft dough.
  3. Roll out the door between two pieces of baking parchment to a thickness of 1cm. Prick fiddle all over with a fork and cut into triangles what ever shape you like, preferably rectangles.
  4. We are all the scraps want to cut more ( if you re-roll too many times the dough may start to get a bit greasy). Heat your oven to 170°C, 338°F.
  5. Put the shortbreads on the prepared baking trays and bake for about 20 minutes, until just turning golden brown at the edges. Leave on the baking tray for a few minutes to firm up slightly, then lift the shortbreads onto a wire rack. Dust with sugar and leave to cool. They will keep an airtight container for 3 to 4 days .

Additional Information

  • Egg Free

  • Nut Free

  • Vegetarian

  • Cake/Dessert

  • Lunchbox

  • Snack

  • Winter

  • Biscuit and sweets

  • Kids can help

  • Kids party

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  • roygbiv7 23/01/18 19:09

    Stupendously wonderful!