Brown sugar brings a caramel-like flavour to shortbread.

Ingredients

• 250 grams butter
• ½ cup firmly packed soft brown sugar
• 1¾ cups flour, sifted
• ½ cup cornflour, sifted

Method

1. Preheat the oven to 160ºC. Lightly grease 1-2 baking trays or line with baking paper.
2. In a medium-sized bowl, beat the butter and sugar together until pale and well whipped in texture.
3. Work the flours into the creamed mixture. Do not over-process. Turn the mixture out onto a floured surface and bring together.
4. Roll the dough out to 1cm thickness and cut into squares or rounds. Place on the prepared baking tray. Mark with the tines of a fork.
5. Bake in the preheated oven for 35-40 minutes until firm to the touch.
6. Allow to cool on the tray for 10 minutes before transferring to a cake rack to cool. Store in an airtight container.