Priceless tradition: perfect shortbread!

Whenever I think of shortbread, I think about the tradition I have with my friends whenever we go away for a weekend.  The tradition started when one of my friend's moms baked us some shortbread from her never-fail-recipe for our Matric Weekend getaway nearly four years ago.  Since that day, everytime we venture away for the weekend as a group, whether it be camping or going to a holiday house, we never fail to take a batch of her mom's delicious shortbread with us.
 
So if you would like to start your own tradition, just like we have done, try out this really simple shortbread recipe and enjoy!
 
Recipe taken from www.hulettssugar.co.za
 
Ingredients:
 

500 ml (2 cups) Cake Flour
60 ml (4 tbsp) Huletts White Sugar
45 ml (3 tbsp) Cornflour
Pinch of Salt
250 g Butter (soft, but not melted)
Huletts White Sugar, for sprinkling
 

Method:

 

1. Place all the ingredients in a food processor and process until combined into a ball. Do not over-process. If you don’t have a food processor, work the mixture with your hands until combined.

 

2. Press the mixture into an oblong tray (or two 20 cm round pie dishes). With the prongs of a fork, prick the mixture well. Bake at 160ºC until it just starts to turn golden (35–40 minutes).

 

3. Remove from the oven and immediately slice into serving portions. Sprinkle with extra sugar while hot.

Hint: It is important that the butter is soft, though not melted. For best results use butter, not margarine.