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Make 8-10
1. Sift together the flour and cornflour. Add sugar and rub in the butter.
2. Rub until the mixture becomes heavy lumps.
3. Roll out to a 20cm/8 inch circle and place on a greased baking tray.
4. Prick all over the top with a fork and mark into 8 or 10 portions, flute the edages with your fingers.
5. Bake for 30-35 minutes (oven 170C) until the shortbread is cooked but not browned.
6. Leave on the baking tray for 10 minutes and then cool on a wire rack.
