250g butter
1 cup Chelsea Icing Sugar
2 cups flour
1 cup cornflour
1/2 tsp salt

Pre-heat oven to 180°C. Grease or line a baking tray.

Cream butter and icing sugar together until light and fluffy.

Sift flour, cornflour and salt together and mix well into the butter mixture.
Knead well on a lightly floured board. Wrap in plastic food wrap and refrigerate for 20 minutes.

Roll out dough to 1 cm thick. Cut into squares and prick with fork. Place on baking tray and bake for about 10-12 minutes. Cool on a wire rack.