Shortbread

225g butter
125g icing sugar
125g cornflour
225g flour
Cream butter and sugar well, add sifted flours and mix well. Form into a roll, wrap in gladwrap and refrigerate until firm. Slice into 10mm slices with a very sharp knife. Alternatively, roll out to 1.5cm thick and cut out with a biscuit cutter, or roll into iT balls and flatten with a fork or glass. Place on a tray lined with baking paper. Prick and bake @ 150C for 15 minutes. Leave to cool on tray.