Jamie’s Tip - This recipe will make buttery, crumbly, delicious squares of simple shortbread, but, if you’re feeling adventurous, why not try adding some orange or lemon zest, or a bit of lavender to your dough to take it to the next level. You can use semolina instead of cornflour.
Prep
15 min
Cook
50 min
Serves
20
Difficulty
Easy
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Ingredients
unsalted butter 250 g (cubed)
caster sugar 125 g
plain flour 250 g
cornflour 125 g
Method
Preheat the oven to 150°C/300°F/gas 2.
Lightly grease the base and sides of a 22cm x 22cm baking tin with a little extra butter.
Cut the butter into cubes and put it into a mixing bowl. Add the caster sugar and beat with a whisk or wooden spoon until pale, light and fluffy.
Sift in the plain flour and the cornflour. Mix lightly with the spoon, then bring the mixture together with your hands until you have a smooth dough – don't overwork it.
Transfer the dough to a floured surface and roll it out until it’s roughly 1.5cm thick.
Transfer the rolled-out dough into your prepared tin and press down lightly, poking it into the corners with your fingers – don’t worry about making it too perfect.
Prick the dough all over with a fork.
Place the tin in the hot oven for around 50 minutes, or until lightly golden and cooked through.
While it’s still warm, sprinkle with a generous dusting of caster sugar, then leave to cool slightly.
