Shortbread

This recipe also goes back many years and may have been my mother's.

4 oz plain flour
2 oz cornflour
2 oz icing sugar
4 oz butter

Cream butter and sugar
Add flour and butter, folding in with a metal spoon
Press into a 7” sponge tin
Prick well
Bake on a middle shelf at 300 for 45 minutes until light brown

Mark for cutting when hot
Remove from tin when cold