Shortbread Triangles Recipe

75 g/3 oz plain (all-purpose) flour

25 g/1 oz flour or cornflour (cornstarch)
A pinch of salt
65 g caster (superfine) sugar
100 g/4 oz butter, diced

Method:

Sift the flours and salt into a bowl. Add 50 g/2 oz of the sugar and the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Press into an 18 cm/7 in sandwich tin (pan). Prick all over with a fork and mark into eight equal triangles. Chill for 1 hour.

Bake in a preheated oven at 150°C/ 300°F/gas mark 2 for about 1 hour until a very pale golden brown. Sprinkle with the remaining caster sugar. Leave to cool in the tin, then transfer to a wire rack and break or cut into triangles before serving.