8 ozs (225g) Plain Flour
4 ozs (100g) Cornflour
4 ozs (100g) Icing Sugar
8 ozs (225g) Butter
I add a few drops of almond essence to give an additional flavour profile to the shortbread.
Chop butter into small pieces and place into processor with sieved flour, cornflour and icing sugar. Whizz until it gathers into a ball.
Turn the mixture out onto floured surface and roll out to a thin patty. Cut into rounds with pastry cutter and place on a greased baking tray.
Cook for 15-20 minutes in the baking oven of the Aga (180c/Gas 4) till firm and light brown. Place on a wire rack and sprinkle with caster sugar while warm.