All Butter Shortbread

Hi! It's Hazel the Maker Girl. I love shortbread, but there's nothing better than homemade and I find by using real butter it tastes amazing!

225g unsalted butter (softened)

110g caster sugar

225g plain flour

110g cornflour

pinch of salt

Cream the butter and sugar together. I use an electric mixer for this.

Sieve the flours and salt and mix together.

Add the flour mixture to the creamed butter and sugar and mix until well combined and it forms a soft dough.

Note- if you're not using an electric mixer, you may need to tip the mixture out and knead it slightly on a floured surface.

Roll out your dough to about 1cm thick. I do this between 2 slices of greaseproof paper so that it doesn't stick.

My mum said to be traditional and cut out circles or triangles. So I used a round fluted cutter and cut out 6 circles.

I then made lots of other shapes!

You should be able to make about 20 biscuits depending on how big you cut your shapes.

Re-roll any scraps and make some more! Be aware that the more you roll, the greasier it will become.

Prick your biscuits all over with a fork.

Place on baking trays that have been lined with baking parchment.

Chill for at least 30 mins

Bake in the oven at 170 degrees celsius for about 20 minutes.

Dust with sugar and leave to cool on the trays for a few minutes before transferring to a wire rack.