500g pure salted butter
1 cup icing sugar
1 cup corn flour
3 cups flour
Cream bu tter until it is fluffy and white.
Add icing sugar bit by bit
Add your cornflour and make a soft dough.
Cover the dough with cling wrap and refrigerate for 20min.
Sprinkle a little flour on your work surface.
Roll the dough but don’t make it too thick or too thin.
I cut with a knife and put in the fridge again for 10min
Then bake for 7/8 minutes or until they are nice and brown at 180°
Source: Mia Andani Sibanda