This recipe is fail-safe and incredibly easy. I make it in my food mixer, but you can do it easily by hand. ‘Softened butter’ means soft enough that, when you press your finger into a block, there will be an indent; do not make it too soft or it will melt.
I like to use caster sugar and plain flour, but
I prefer the ease of tipping everything into a baking tin, then cutting into bars or squares.
The icing sugar and self-raising flour combo give a very light, melting texture; the caster sugar and plain flour give more of a light crunch. Both are delicious.
Place the butter and sugar in a mixer or food-processor and cream until pale. Once well amalgamated, add the flour, a good pinch of salt and cornflour a tablespoon at a time, and continue to blend briefly, just until thoroughly combined. Tip into a buttered Swiss-roll tin (23 x 33cm/9 x 13in) and, using floured hands, press down so it is level all over. Prick all over and now, if you have time, chill for 10 minutes or so.
Remove from the oven and dredge all over with caster sugar, then cut into squares or bars. Leave for 10 minutes or so before carefully decanting onto a wire rack to cool.
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