• 125g/4oz Odlums Cream Plain Flour
  • 50g/2oz Cornflour
  • 125g/4oz Butter (softened)
  • 50g/2oz Caster Sugar


  1. Beat butter and sugar together until smooth. Wooden spoon or electric mixer may be used!
  2. Add the flour and the cornflour and mix gently until a dough is formed.
  3. Use finger tips to form dough into a ball and lightly knead, if necessary.
  4. Press dough into a greased 8″/20cm round. A sandwich tin may also be used.
  5. Prick around top of dough with a fork.
  6. Bake in a pre-heated oven 160°C/325°F/Gas 3 for about 20 minutes or until very pale in colour.
  7. Allow to set in tin for 5 minutes; then transfer to a wire tray to cool.
  8. As soon as shortbread is cold, store in an airtight tin.
  9. For biscuits, roll out mixture and cut out rounds using a 3″/7cm cutter shape. For fingers, press dough into a 7″/18cm square tin and cut into fingers after baking.

Serving Suggestions:

  1. with fresh cream and strawberries.
  2. with ice cream
  3. perfect accompaniment to a cup of tea or coffee.