225g Tararua Butter, softened
115g Chelsea Icing Sugar (3/4 cup)
225g Edmonds Standard Grade Flour (1 1/2 cups)
115g Edmonds Fielder's Cornflour (3/4 cup)

(You can make as much or as little as required using the ratio of 1/2 the amount of icing sugar and cornflour compared with butter and flour.)

Preheat oven to 180°C bake. Line two large oven trays with baking paper.

Cream Tararua Butter and Chelsea Icing Sugar together until pale and fluffy. Mix in Edmonds Standard Grade Flour and Edmonds Fielder's Cornflour, then knead to bring together into a dough. The dough should be firm enough to roll out immediately. If not, refrigerate for 30 minutes to firm up a little.

Roll into a sausage shape and cut slices. Alternatively, roll out between two pieces of baking paper to 5mm thick, then remove top layer of baking paper and use cookie cutters to cut dough into shapes.

Place on prepared trays and prick with a fork once or twice. Bake for 5 minutes, until just spreading and rising. Turn oven down to 150°C bake and bake for a further 10 minutes, until shortbread is pale golden.

Remove from oven and allow to cool for 5-10 minutes before transferring to a cooling rack to cool completely.

Variations:
- Chocolate: half dip the baked shortbread in melted chocolate and leave to set on baking paper, OR add half a cup of chocolate chips to dough.
- Cranberry orange: add half a cup of orange juice soaked cranberries to dough.
- LSA: add 2 Tbsp LSA (linseed, sunflower and almond meal) soaked in 1 Tbsp of water (gives a nutty taste).

Shortbread dough freezes well in an airtight container.