SHORTBREAD INGREDIENTS
10oz Oast to Host Cake Flour
8oz Butter
3oz Golden Caster Sugar
2oz Cornflour
1.5oz Demerera Sugar
1tsp vanilla extract
METHOD
Turn on oven to 160C
Place all ingredients EXCEPT 1/2 oz demerara sugar, in food mixer and process for up to 2 minutes until mixture comes together.
Press into foil lined tray 30 x 18cm with a fork. Sprinkle with 1/2 oz demerara sugar and prick every 2" with fork. Place in fridge for 10-15 mins.
Bake for 20 mins, remove from oven to cut/score with sharp knife before replacing in oven reduced to 140C for further 15 mins.
Remove from oven, re-cut along scoring while still warm - leave to cool in tin before lifting out carefully. Store in airtight container for up to 5 days.
Suitable for freezing.