- 1 1/2cups all-purpose flour
- 9 tbsp granulated sugar
- 2 oz corn-flour
- 3/4 cup unsalted butter
- to taste extract of vanilla drops
Fit the double-bladed knife. Put all the ingredients into the bowl and process for 10-15 seconds or until the mixture forms a dough ball. If the dough is too soft to handle chill slightly, then press into a greased 7″ x 10″ cake pan. Prick all over the surface with a fork and bake in a moderate oven 320 degrees (gas mark 2-3) for 30-35 minutes or until pale golden in color. Cut the shortbread into fingers, allow to cool slightly in the pan, then remove to cool completely on a wire rack.