Spoil your loved ones with this gorgeous, buttery shortbread.
250g butter, softened ¾ cup Chelsea Icing Sugar ½ cup cornflour 1 ½ cups plain flour Chelsea Coffee Sugar Crystals, for decoration
Preheat oven to 150°C bake (140°C fan-forced). Grease an oven tray or line with baking paper. Beat butter and Chelsea Icing Sugar until pale and fluffy. Mix in the cornflour and flour until the mixture comes together and forms a dough. On a floured surface, roll out dough to 1cm thick and cut into shapes using biscuit cutters. Alternatively, roll dough into a log and slice into rounds, using a floured knife to prevent sticking. Sprinkle with
Chelsea Coffee Sugar Crystals, if desired, and press down gently. Place on prepared tray and bake for 25-30 minutes, until shortbread is pale but crisp. Cool on a wire rack and store in an airtight container.