The first thing that caught my eye about this recipe was not that fact that it was yummy buttery shortbread, but because the recipe belonged to someone called Flo. I imagine her in her floury pinny making this for "best" or for treats, and would serve it lovingly laid out on a tray with her best china.
Maybe, who knows. But I made this the other day to add to the tins on a quiet day when everyone else was at work, school and kindy...........bliss.
For once I didn't go overboard with the butter. BUT, I should have as the mixture was really crumbly. Hence why the mixture was put in a slice tin and not rolled and cut into rounds. I researched other recipes and they used around 250g of butter so I will do the same next time.
Though even with the quantities of ingredients I used it was delicious and had the unmistakable shortbread smell and taste.
So pop your pinnies on and get baking! I think Flo would be proud.
You will need:
1/2 lb (225g) Butter (room temperature) - I will add a little more next time
1 cup Icing Sugar
1 1/2 cups Cornflour
1 cup Flour
Beat butter and icing sugar together with electric beater until smooth. Fold in sifted flours and salt until combined. Roll into a log, then sit it in fridge for no more than 10 minutes. Cut into rounds (or if like me, your mix is too crumbly, throw it into a slice tin). Place rounds onto greased oven tray and bake at 300F (150C) for 30 minutes.
Enjoy! Even more delicious when washed down with a cup of tea.