Ingredients
- 500g butter
- 1 cup icing sugar
- 1 cup cornflour
- 3 cups flour
- 1 tsp baking powder
Optional mix-ins
- cinnamon
- cardamon
- lemon zest
- cocoa powder
Prep
Cream butter and sugar together til pale and fluffy.
Mix in the cornflour and flour in batches.
Roll the shortbread into 4-6 logs.
Refridgerate for up to 3 days.
Preheat oven to 150C.
Bake for 20-30 mins.