Shortbread
From irene

10	ounce	Plain Flour (US: all purpose)
2	ounce	Corn Flour (US: corn starch)
8	ounce	Butter
4	ounce	Castor Sugar (superfine)

Rub butter into flours,
knead in sugar and press into swiss roll tin (cookie sheet).
Smooth and pick all over with fork tines.
Bake 1 1/2 hour at 180C / 350F; look after 1 hour, if brown, remove.
Sprinkle with Castor Sugar.
Cut into pieces and cool on rack.