|Plain flour||4 Ounce (125 Gram)|
|Cornflour||2 Ounce (50 Gram)|
|Caster sugar||2 Ounce (50 Gram)|
|Butter||4 Ounce (125 Gram, Plus Extra For Greasing)|
Sift together the flour and cornflour.
Add the sugar and rub in the butter.
The mixture will become crumbly at first, but continue rubbing with your fingertips until it clings together in heavy clumps.
Turn on to a board or work surface lightly dusted with flour or cornflour and knead lightly.
Roll out to a 20 cm (8 inch) circle and place on a greased baking sheet.
Prick all over the top with a fork, mark into 8 or 10 portions and flute the edges with your fingers.
Bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 30-35 minutes until the shortbread is cooked but not brown.
Leave on the baking sheet for 10 minutes, then lift off with a fish slice and place carefully on a wire rack to cool completely.
Break into portions to serve.