Shortbread Biscuits

225g Unsalted butter
55g Golden caster sugar
55g White caster sugar
225g Plain flour
110g Cornflour
Pinch of salt
Quantity: approximately 20 biscuits
Oven Temperature: 170c
Cooking Time: 20 minutes
Setting Time: N/A
Method:
1. Cream butter and sugar in a bowl
2. Sift in flour, cornflour and salt and mx till a soft dough forms
3. Roll out dough between 2 sheets of baking parchment till approximately 1cm in thickness
4. Cut shapes either freehand or using cutters. I used a 5cm circle
5. Place the biscuits on a greased or lined baking tray. My trays are non-stick so I don’t need to do this. Leave enough space between as they will spread slightly
6. Prick with a fork and chill in the fridge for 30 minutes
7. Bake in the oven for 20 minutes until golden brown
8. Remove from the oven and leave on the trays to allow the biscuits to firm. Sprinkle lightly with caster sugar (I used golden caster but white works well too)
9. Transfer to a cooling rack using a palette knife and leave to cool
10. Pack in an airtight container and they last around 4 days
Recipe adapted from Paul Hollywood