Traditional shortbread

Delicious shortbread is simple to make and can be cut into squares or seasonal shapes as preferred. Makes approx 50 pieces.

INGREDIENTS METHOD

Preheat oven to 150C/130C fan assisted, gas mark 2.

Sieve flour, cornflour, rice flour and salt together.

Beat butter and sugar, but not too soft, and add half of the flour mixture.

Add the egg yolk and mix. Add remainder of flour mixture and knead together into a lump.

Roll out onto a table top dusted with cornflour and plain flour. Cut out with round cutters or slice into squares.

Place on baking sheets, not too close together and bake for approx 20 minutes until they turn pale gold.

Dust with caster sugar and store in an airtight tin, putting greaseproof paper between each layer of shortbread.