Quick, simple and oh so yummy! This recipe can easily be halved, but it's best to make the whole batch because they store amazingly well in the freezer.
Just back from a holiday in the Scottish Highlands and really enjoyed the shortbread we ate there. The secret seems to be to use cornflour. So here's my recipe:
125g plain flour
100g slightly salted butter at room temperature
50g caster sugar
Added by: Steve Bell
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
If you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.