Shortbread

Shortbread

Flour                     200g

Custard powder    50g
Corn flour              50g
Butter                    200g
Sugar                    100g

Prepare tray.  Cream butter and sugar.  Sift flour.  Fold flour through butter and sugar to form a smooth paste.  Roll into an even cylinder shape, cover with cling film and rest in fridge.  Fingers  Place on silicone paper.  Roll into a rectangular shape.  Trim edges.  Prick with a fork. Mark into fingers – cutting only half way through the mixture.  Bake.  Once baked dredge with sugar and cut into fingers while still hot.  Rounds  Cut rounds from cylinder.  Place on tray.  Bake.  Dredge with sugar.