Best Shortbread Recipe
This Shortbread recipe is easy to make and delicious to eat. You can also drizzle melted chocolate over the biscuits once it has cooled.
250 g unsalted butter, softened at room temperature
125 g caster sugar
250 g cake flour
125 g corn flour
Lightly grease a 32cm x 32cm square pan, metal works best. Using a stand mixer or hand-held electic mixer, cream together the butter and sugar until fluffy and pale in colour. Gently mix in the flour and cornflour until just combined. The consistency of the dough should be soft, not sticky, and not firm enough to roll. Press the dough firmly into the baking pan. It is important that you pack the dough well or else the biscuits will break apart too easily. Prick the dough all over with a fork. Bake at 160C until the top becomes lightly golden. This will take about 50 minutes. Cut into fingers while still warm. Place on wire rack to cool, the biscuits will firm up as it cools. Sprinkle some castor sugar over the biscuits before storing it in an airtight container.