1. Preheat oven to 160°C/325°F/Gas 3. Beat butter and sugar together until smooth. A wooden spoon or electric mixer may be used
2. Add the flour, cornflour and ground almonds. Mix gently until a dough is formed.
3. Use your finger tips to form dough into a ball and lightly knead, if necessary.
4. Press dough into a greased 8”/20cm round. A sandwich tin may be used.
5. Prick around top of dough with a fork.
6. Bake for 15-20 minutes or until very pale in colour.
7. Allow to set in tin for 5 minutes, then transfer to a wire rack to cool. Slice or cut into shapes.
8. As soon as shortbread is cold, store in an airtight tin.
9. For biscuits, roll out mixture on a floured surface and cut out shapes or rounds using biscuit cutters. For fingers, press dough into a 7”/18cm square tin and cut into fingers after baking.

Serving Suggestions

• Enjoy with fresh cream and strawberries
• Serve with a scoop of ice cream
• Perfect accompaniment to a cup of tea or coffee!