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. Cut into wedges or fingers and prick the dough with a fork
6. Bake in a preheated 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. Re cut if necessary 
8. As soon as shortbread is cold, store in an airtight tin.

Serving Suggestions:

• Top with fresh cream and strawberries
• Enjoy with a scoop of ice cream
• Perfect accompaniment to a cup of tea or coffee