125g good quality butter125g baking margarine OR ½ cup oil ½ cup icing sugar½ cup maziena/cornflour 2 cups flour 1 cup chopped toasted almonds/pecans optional
Cream butter and margarine/oil together until light and fluffy.Add in icing sugar and maizena (corn flour) and beat well. You may add in any flavouring of choice at this point, we love a pinch of ground saffron or cinnamon powder. Finally add your flour and the optional nuts.Tip into a small lined, greased swissroll tray and use your fingers to press down.You may smooth the top with an offset spatula and poke holes with a fork, if desired. Bake in a preheated oven @ 150°c until done, about 30 minutes for soft shortbread or 45 minutes for crispy ones. Check early as all ovens differ. Shortbread should stay white or pinky-golden at most, do not brown. Cut into neat slices and sprinkle tops with castor sugar whilst warm.