These are delicious and very easy and quick to knock up, just the thing for afternoon tea on Mothers' Day.
4 oz/100g butter at room temperature
2oz/50g caster sugar
4oz/100g plain flour
2oz/50g cornflour
Beat together butter and sugar until pale.
Sift in flour and cornflour and work with a wooden spoon until it comes together. It will eventually!
Once you have it all in a lump, don't over-work it. Roll out to about half a centimetre thick, cut shapes, place on a lightly greased tray and bake for 10-12 mins at 180C. They should be just turning pale golden, don't let them go brown! If you are making slightly thicker shortbread, bake at 170C for about 15 mins.
Sift in flour and cornflour and work with a wooden spoon until it comes together. It will eventually!
Once you have it all in a lump, don't over-work it. Roll out to about half a centimetre thick, cut shapes, place on a lightly greased tray and bake for 10-12 mins at 180C. They should be just turning pale golden, don't let them go brown! If you are making slightly thicker shortbread, bake at 170C for about 15 mins.
Perfect with a cup of tea and a mummy!
They go very well with strawberries and cream, are a lovely nibble with coffee after a meal, or how about serving alongside a fruity fool or mousse? This is a pudding I made at Easter a few years ago; it's rhubarb jelly topped with strawberry mousse and a teeny tiny bunny shortbread (there was also a plate-full of spare bunnies on the side), delish!
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