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  • makes about 10 slices

  • If you use a mould to shape the shortbread, rather than baking it in a tin, dust it with ground rice, before pressing in the uncooked mixture; then tap it out gently, and chill for an hour before bak ing. Plastic ones should be brushed with oil.

  • Ingredients:

  • 300g flour
    90g comfiour
    Pinch bicarbonate of soda
    100g caster sugar
    240g (1 packet) butter
    Pinch demerara sugar

  • Method

  • Grease, line base of 20cm. Square tin. Sift together flour, bicar bonate, and cornflour. Add sugar; melt butter, and combine. Press dough into tin, prick surface with fork, sprin kle with demerara.

  • Bake on shelf below cen tre of oven for 45 minutes at Gas Mark 3/325F, 160C.
    Mark into pieces a tin while still hot, but allow to cool completely before remov ing and serving.

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