This recipe is originally adapted from an Avoca recipe. I replaced the unsalted butter with salted butter, upped the amount of confectioner's sugar and lessened the bake time by 30-40minutes. The best thing about this particular shortbread is its amazing texture, one that is so buttery and crumbly that it practically melts in your mouth. The shortbread is all at once both salty, sweet and rich-a veritable explosion of flavour which can be enhanced by a chocolate topping. They're incredibly easy to make and keep for at least a week in a sealed tub-perfect as a gift or to munch yourself! —Seonad
In This Recipe
Preheat oven to 300F and flour 2 baking trays
In a large bowl, sieve together the plain flour, the cornflour and the confectioner's sugar. Mix well.
Dice the butter and rub into the flour/sugar mix.
Bring the mixture together to form a ball and roll out onto a floured surface to about 1cm thickness.
Use a small cutter (I use a star) as the shortbread is quite rich. Place the cut shapes onto your floured baking trays.
Bake for 15-20mins or until golden brown. Allow to cool slightly before removing and place on a wire cooling tray.
Meanwhile heat up your cooking chocolate and when the shortbread is cool simply drop it in and allow to set.