Manx Shortbread

Method

Cream the softened butter and caster sugar together until light and fluffy, then beat in the vanilla extract. Sift the plain flour, cornflour, and salt together, then gently fold into the butter mixture until fully combined. Press the dough into a lined 20cm square tin, ensuring an even thickness, and prick all over with a fork. Bake at 160°C for 25-30 minutes until pale golden and set but not coloured. Allow to cool in the tin for 10 minutes, then cut into rectangles or squares with a sharp knife while still warm. Transfer to a wire rack to cool completely.