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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, than press into a greased 7 x 10" (18 x 25 cm) swiss roll tin. Prick all over the surface with a fork and bake in a moderate oven (160°C, 325°F, Gas 3) for 30-35 minutes or until pale golden in colour. Cut the shortbread into fingers, allow to cool slightly in the tin, then remove to cool completely on a wire rack.
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Preparation : 10 min
Cooking : 35 min
Ingredients
(for 6 serves) 7 oz (225 g) plain flour
4 oz (125 g) caster sugar
A few drops vanilla essence
2 oz (50 g) cornflour
6 oz (175 g) soft butter |
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