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A Scottish classic, shortbread has been described as the best recipe to try at home because it is “melt in the mouth and foolproof.” Why not give it a go?



120g butter
50g caster sugar
50g cornflour
120g plain flour

Rub together butter and dry ingredients.
Roll out to 1cm thick.
Cut into large circles.
Bake at 140°C for 30 minutes.

A tablespoon of cocoa powder or the zest of a lemon infuses this traditional shortbread recipe with an unexpected twist.

Makes about 8 large or 12 mini shortbread.


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