- 16 biscuits
- Preparation time:
- 30 mins (including chilling)
- Cooking time:
- 15 mins
Tip: If you don’t have cornflour, you can leave it out and make a large shortbread instead. For this, use a total of 150g of plain flour instead of 125g. The cornflour is only used to stop the biscuits spreading in the oven!
Preheat the oven to 180°C In the mixing bowl, cream together the butter and sugar with the electric hand whisk
Add the flour and cornflour and continue to mix with the electric hand whisk until a crumb consistency is achieved, then bring the dough together by hand into a ball
Turn the dough out onto a sheet of cling film and form into a log (around 16cm long). Roll it up in the cling film and place in the freezer for at least 15 minutes
Once chilled, remove the cling film and cut the roll into 1cm thick discs and place on the baking tray, allowing space to spread slightly Alternatively you can cut the log in half, in half again, in half again and in half again to make 16 biscuits
Bake for 15 minutes, sprinkling with caster sugar as soon as the biscuits come out of the oven. Allow them to cool completely on the tray before serving
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