Shortbread Aunt Catherine style (forked)

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This is also used for the base in all of my tray slice/shortcake recipes.


6 oz plain flour

3 oz of corn flour

6 oz of unsalted butter

3 oz of caster sugar

This quantity makes 1 13 x 9 tray.  I usually double up the quantities. 


Combine flours and sugar together and rub in butter.  Don’t over work.  When you get breadcrumbs like mixture and will just hold together if you press the mixture, then you’re done. That’s it, no dough, no rolling.  Just lightly pat it into the tin.

Transfer the mixture to a baking tray. Spread into the corners and lightly flatten. 

Lightly fork along the surface. (If you are using for a tray slice, don’t fork the top.

Bake in the oven at 160c. About 30-35 min until lightly golden.

Remove from over and cut into slices and dredge with caster sugar and leave for 5 minutes before transferring to a wire rack to cool.

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