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I have only made shortbread once in my life before today and that first attempt wasn't too great. 
However, I had promised my 11 year old that we could bake something together today and she suggested shortbread.
I thought, I haven't a clue how to make it.
Anyway, I found this recipe which we tried and it is going to be written somewhere safe as I don't want to lose it, it is absolutely delicious and just melts in your mouth.
8oz Softened Butter
4oz Icing Sugar
8oz Plain Flour
4oz Cornflour
Sugar to dredge
1. Cream the butter and sugar together and then blend in the flour and cornflour.
2. Grease a swiss roll tin and press mixture firmly into this (I lined a shallow tray with baking paper).
3. Bake at 150 deg (fan ass oven) for 40 mins until golden.
4. Leave in tray to cool for 10 mins and dredge with castor sugar.
The recipe said to cut into fingers when cool but I marked out the fingers before I put it in the oven.
I made 30 fingers from mine which isn't bad.
I didn't bother buying icing or castor sugar as I have one of those mini mixers (the type with a blade) and used that to grind normal granulated sugar.
Hope someone takes the time to try this as I am sure you won't be disappointed.
However, I had promised my 11 year old that we could bake something together today and she suggested shortbread.
I thought, I haven't a clue how to make it.Anyway, I found this recipe which we tried and it is going to be written somewhere safe as I don't want to lose it, it is absolutely delicious and just melts in your mouth.
8oz Softened Butter
4oz Icing Sugar
8oz Plain Flour
4oz Cornflour
Sugar to dredge
1. Cream the butter and sugar together and then blend in the flour and cornflour.
2. Grease a swiss roll tin and press mixture firmly into this (I lined a shallow tray with baking paper).
3. Bake at 150 deg (fan ass oven) for 40 mins until golden.
4. Leave in tray to cool for 10 mins and dredge with castor sugar.
The recipe said to cut into fingers when cool but I marked out the fingers before I put it in the oven.
I made 30 fingers from mine which isn't bad.
I didn't bother buying icing or castor sugar as I have one of those mini mixers (the type with a blade) and used that to grind normal granulated sugar.
Hope someone takes the time to try this as I am sure you won't be disappointed.
It's good if you want soft pastry too, just replace a couple of tablespoons of plain flour with the same of cornflour 
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