Enjoy these shortbread biscuits with a cuppa. For something a little different try adding lemon zest, a teaspoon of caraway seeds or ground ginger
200g unsalted butter, softened
100g caster sugar, plus extra for sprinkling
260g plain flour
Pinch of salt
Put the soft butter and sugar into a mixing bowl and beat until creamy.
In a separate bowl, sift the flour, cornflour and salt, then fold this through the butter mix.
Roll the shortbread into a log and wrap in cling film. Chill for 20 minutes in the fridge until firm.
Meanwhile, preheat the oven to 190°C/170°C fan/gas mark 5, and line two baking trays.
Remove the shortbread from the fridge, unwrap it and place on the trays.
Bake for 20 minutes, or until firm, but not coloured. Remove from the oven and sprinkle with caster sugar.
Leave to cool for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container for up to one week.
For caraway & lemon shortbread, simply add the zest of a lemon and 1 teaspoon of caraway seeds when folding through the flour.
For ginger shortbread, add 1 teaspoon of ground ginger and 50g glacé ginger pieces when folding through the flour.
Recipe by Jody Spencer
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