Preshana's Buttery Shortbread

Ingredients:
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
Method:
Lightly butter 2 trays, or line with baking parchment.
Put the butter and sugar into a large bowl and cream together.
Sift the flour and cornflour into the bowl, add the salt and mix together until smoothly combined.
Press into pan 1cm thick and prick with a fork
Place in the fridge for 30 mins
Then bake in a preheated oven at 170’C for about 20 minutes or until the edges turn slightly brown.
Cool slightly and dust with caster sugar.
Store in an airtight container.
Source: Paul Hollywood
Prepared, tried and tested by: Preshana Singh‎