Classic Shortbreads

This is from the magazine Baking Heaven.

Makes 50

You will need: 25g icing sugar, sifted, 225g unsalted butter, softened, 1/2 tsp vanilla extract, 60g cornflour, sifted, 215g plain flour, sifted.

Sieve, wooden spoon, mixing bowl, baking sheet, wire rack.

1. Preheat the oven to GAS MARK 4. Combine the icing sugar and butter in a large mixing bowl and beat until very light and fluffy. Add the vanilla extract and beat until smooth.

2. In a separate bowl, combine the flour and cornflour. Using a wooden spoon, stir the flour mixture into the butter mixture and work together until combined.

3. Flour a work surface and roll the dough out, 1 cm thick. Cut the dough out, using a SMALL round cutter and place on a parchment-lined baking sheets.

4. Bake in the oven for 15-20 minutes until slightly golden. Leave to cool for 5 minutes, then transfer to wire racks and allow to cool completely.

5. Meanwhile, continue making the remaining shortbread following the same method until you have used up the remaining dough.

Rating: 8 out of 10.