Tested Recipe Adapted from Masa
135g unsalted butter (at room temperature)
200g all-purpose flour (sifted)
50g corn flour (sifted)
Dash of salt
1. Preheat oven at 180C.
2. In a large bowl, whisk together the flour & corn flour. Add in the butter, sugar and salt. Mix well.
3. Put the dough into a plastic bag. Use the rolling pin to roll out a rectangular size of 13cm x 26cm. Keep in the fridge to rest for 30 minutes.
3. Discard the plastic bag and cut the dough into 2 cm width long strips of 10 – 11 pieces. Then using the tines of a fork, make 2 roll small holes at the middle of each piece.
4. Transfer the shortbread to the baking sheet and bake for about 10-12 minutes. Transfer to a wire rack to cool.