I love shortbread. The crumblier and more buttery, the better. I've baked this many times now, and have only recently finalised the recipe for it! I opt for the traditional method of rubbing the butter into the flour by hand. It's a bit messy, and it's hard work, but it seems to make them taste better. Call me odd... As far as I know though, using a food processor will work just as well.
The cornflour or rice flour in this recipe really helps to completely dry out the biscuit dough, creating a very crumbly end result, which I love.
Made this yesterday to accompany the Harry's Bar Chocolate Mousse and received the 'thumbs up' from my family! Very good recipe and the biscuits melt in your mouth. This is going to be my favourite shortbread recipe from now on! I followed the recipe without tweaking (I used Rice Flour instead of Cornflour) and I mixed the ingredients using my old Kenwood Chef. - 10 Aug 2015