Shortbread

Preheat oven to moderate, 180°C (160°C fan-forced). Line 2 baking trays with baking paper.

Using a pencil, draw an 18cm diameter circle on baking paper, then turn paper over so pencil marking faces down.

Using an electric mixer, beat butter and sifted icing sugar in a medium bowl until light and creamy. Gradually add sifted flour and cornflour. Turn out onto a floured surface; knead until dough is smooth.

Divide dough into 2 portions. Using marked circle as a guide, shape each portion on a prepared tray.

Smooth surface with a palette knife. Using fingers, crimp edges then prick surface with a fork. Using a sharp knife, score 8 wedges on each disc. Bake 10 minutes.

Reduce oven temperature to slow, 150°C (130°C fan-forced).

Bake shortbread a further 40 minutes, or until light golden. Cool 10 minutes on trays. Transfer to a wire rack to cool completely.

Using scoring as a guide, cut into wedges. Serve dusted with extra icing sugar.