Melt in the mouth, sweet but not sickly, totally moreish biscuits … I have tried numerous times to make yummy shortbread but it had never quite been right. Either being too floury or chewy, or even worse that awful problem with getting all glued up in your teeth! And then I found some recipes containing cornflour and icing sugar, after a few tries I found the right one so here it is!

I have also substituted the vanilla for lemon juice and lemon zest before and they were amazing too!

Ingredients :

• 150g icing sugar
• 300g plain flour
• 150g cornflour
• 300g soft unsalted butter
• 1.5tsp vanilla bean paste
• Caster sugar for sprinkling

Method:

• Preheat the oven to 180c or 160c if fan assisted, grease and line two baking sheets
• Into a large bowl sieve all the dry ingredients together, give them a quick whisk to ensure they’re thoroughly mixed
• Add the butter and vanilla paste and mix again by hand or using a mixer until the mixture begins to come together into a ball
• Knead the dough a little to make sure all the ingredients are evenly combined, then cover in cling film and chill in the fridge for 30mins
• Roll the dough out to around 1/2 an inch thickness and cut into rounds, place on your greased sheets leaving a gap inbetween. Place the trays in the fridge for 15-20 mins
• Bake for 10-15mins until lightly golden. Don’t worry if they feel a little soft, they firm up as they cool
• While still hot sieve a little caster sugar over the biscuits
• Leave to firm up for a few minutes and then transfer to a cooling rack

So there you have it! I have also cut these using seasonal shapes to make fab gifts and they always bake really well. Give them a go, I warn you now they won’t last long! Xx