225g unsalted butter, softened, plus extra for greasing
110g caster sugar, plus extra for dusting
225g plain flour, plus extra for dusting
110g cornflour
Pinch of salt


Line baking trays with baking parchment.
I put all the ingredients in to my food processor and mix together. Mix until the mixture looks like breadcrumbs.
Tip the mixture out onto a lightly floured surface and bring together in to a dough.
Roll out the dough between 2 pieces of baking parchment to a thickness of 1cm. Prick the dough all over with a fork and cut into 7cm rounds using a biscuit cutter or scone cutter. Re-roll the scraps once to cut more (if you re-roll too many times the dough may start to get greasy).
Put the shortbreads on the prepared baking trays and chill for at least 30 minutes.
Meanwhile, heat your oven to 170c or 150c fan
Bake the shortbreads for about 20 minutes, until just turning golden brown at the edges. Leave on the baking trays for a few minutes to firm up slightly, then lift the shortbreads onto a wire rack.
Dust with sugar and leave to cool