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Instructions |
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Cream butter and sugar really well. Add flour and cornflour and mix in quickly, don't over mix.
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Sprinkle castor sugar on piece of grease proof paper, form a log with shortbread mixture on the paper.
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Wrap paper around log and chill in fridge until firm.
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Slice log into approximately 40-45 slices and place on baking tray. Bake at 170C until edges are very slightly golden.
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Originally Submitted
1/14/2014
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