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Perfect shortbread



  • 4
    cake flour
  • 1
    corn flour
  • 1
    icing sugar
  • 500
    unsalted butter
  • 1


sift all the dry ingredients and melt the butter. Please use unsalted butter as there is too much salt in salted butter. Gently stir and knead (careful, it's hot) the butter into the dry mix until completely mixed. Place Dough in a shallow baking tray and roll out. Cut into the pieces you want (fingers or squares work best) and prick each piece with a fork at least twice. Bake on 135 degrees for 35-40 min (the edge must go very slightly golden). Then turn off oven and allow to cool in the oven. Re-cut in the shapes you want again following the lines. The melted butter and thin pieces make it better than any other I have tried.

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