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Yields: 24 pieces
Prep Time: 20 mins Cook Time: 35-40 mins Ready In: 55-60 mins
Ingredients: Ø 250g butter Ø ¾ cup caster sugar Ø 2 cups all purpose flour, sifted Ø ½ cup corn flour
Directions: Preheat your oven to moderate heat 1600C.
Brush a 28X18cm shallow rectangular cake tin with melted butter or oil then cover with grease proof paper.
Beat the butter and sugar in a mixing bowl until smooth and creamy
Add the sifted flour, press together to form soft dough. Turn onto a lightly floured surface, knead lightly until smooth. Press the dough into the prepared baking tin.
Score into fingers, pierce the dough lightly with a fork then bake for 35-40 mins or until set and browned.
Remove and when the short bread is almost cool, cut through the lines into pieces.
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