Very 'short' shortbread

Method
Prep:15min  ›  Cook:25min  ›  Ready in:40min 

1. Grease well an 8" square baking tin, or a baking tray, and preheat your oven to 180 C / 160 C Fan / Gas 4.
2. Put the flours, sugar, and salt into a large bowl, and add the butter. Using your hands, rub the fat into the flour. It should achieve a 'sandy' texture. Take care not to spend too long on this stage, as the heat from your hands will eventually melt the butter, and that isn't ideal.
3. Now bring the mixture together into what will be a fairly crumbly and fragile dough. If you're working a hot environment, and the dough is becoming unmanageable, simply wrap it in clingfilm and chill for 15 minutes or so.
4. To make classic shortbread fingers, roll the dough out into a rectangle that is about 3/4 inch thick. As it will be very fragile, I find it helps to roll the dough out on the baking tray (if using one) itself, rather than try and transfer it. If you are using a square baking tin, then the job is significantly easier. Trace the outlines of 16 shortbread fingers into the dough, and prick lightly with a fork.
5. Bake for around 25 minutes, or until they are lightly golden.
6. Remove from oven and sprinkle some sugar over the top whilst the baked biscuits are still hot, as it will melt slightly, creating a wonderful crust. Allow to cool completely before cutting out the shapes you scored earlier.

Tip

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.