SHORTBREAD

makes about 10 slices

If you use a mould to shape the shortbread, rather than baking it in a tin, dust it with ground rice, before pressing in the uncooked mixture; then tap it out gently, and chill for an hour before bak ing. Plastic ones should be brushed with oil.

Ingredients:

300g flour
90g comfiour
Pinch bicarbonate of soda
100g caster sugar
240g (1 packet) butter
Pinch demerara sugar

Method

Grease, line base of 20cm. Square tin. Sift together flour, bicar bonate, and cornflour. Add sugar; melt butter, and combine. Press dough into tin, prick surface with fork, sprin kle with demerara.

Bake on shelf below cen tre of oven for 45 minutes at Gas Mark 3/325F, 160C.
Mark into pieces a tin while still hot, but allow to cool completely before remov ing and serving.