Buttery shortbread biscuits are a favourite with a cup of tea, or as part of a larger dessert. Matthew Tomkinson's recipe makes a big batch, and uses icing sugar and cornflour for an extra crumbly texture when baked. Try experimenting with flavours and additions, perhaps some aromatic vanilla seeds, spicy ginger, or zesty lemon.
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Preheat the oven to 160°C/gas mark 3
Cream together the butter and sugar in a large mixing bowl. Gently incorporate the flours until smooth, then break the dough into 4 pieces. Roll out into 5cm long logs, wrap in cling film and place in the fridge to set for at least 2 hours
450g of butter
225g of icing sugar
450g of plain flour
225g of cornflour
When nice and firm, remove the cling film from the logs and slice into 5mm thick discs. Lay the biscuits out onto a baking tray, then place in the oven for around 8 minutes, until nicely golden brown
Remove from the oven, sprinkle with sugar and place on a wire rack to cool
20g of caster sugar, for sprinkling
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