20140610-011628-4588677.jpgShortbread-  Turn the frown upside down with a delicious shortbread treat.


125g Plain Flour

60g Cornflour

½ tsp of vanilla essence

125g unsalted Butter (softened)

60g of Caster Sugar

Sprinkle of caster sugar for decoration ♥

Method ( Miss what do I do?) 

  • Preheat the oven at 160°c/ 325 F°/ Gas Mark 3.
  • Cream the butter and sugar together until light and smooth using  an electric mixer or wooden spoon if you need to extend your study break a little bit longer.
  • Sieve the flour and the cornflour and mix with a wooden spoon until you form a dough.
  • Gather the mixture together with your hands.
  • Dust some flour onto your clean work surface and press it out using your fingertips until approximately 1.5 cm thick.
  • Dust your cookie cutter with flour and cut out the dough into individual shortbread biscuits
  • Spread them evenly on a lined baking sheet with parchment paper!
  • Place the baking sheet into the fridge for a while, roughly 20 minutes to cool.
  • Bake in a pre-heated oven 160°C/325°F/Gas 3 for about 20 minutes or until a light golden brown colour.
  • Allow to cool in the baking tin for 5 minutes.
  • Sprinkle a little bit of caster sugar on top then transfer your biscuits to a wire rack to cool.
  • As soon as shortbread is cold, store in an airtight tin.
  • Put on the kettle and make the tea!

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