My auntie May has been making this delicious shortbread for years, the hand-written recipe passed down to her from granny, and generations on it is still a firm family favourite.
The only thing that has changed from my granny's day is that auntie May and I use a food mixer rather than good old fashioned elbow grease to combine the mixture!
(I usually double the quantities below and make two tins as we go through it so quickly!).
Serves/Size – makes 14 little triangles
1 cup Plain flour
½ cup Icing sugar
½ cup Cornflour
Castor sugar for sprinkling
Preheat oven to 150°.
Mix flour, sugar and cornflour; soften butter a little and mix all together in a mixer.
Knead and form dough.
Spread onto 8-inch round sandwich tin.
Mark with a knife into triangles and prick each with a fork.
Bake for 1 hour (if you think they are cooking too fast put a sheet of tin foil over for 15 minutes from the end of cooking time).
When cooked, cut through each marked triangle, leave to cool and sprinkle with castor sugar.