Crisp buttery shortbread with a mindfulness session thrown in.
In a medium bowl mix plain flour, caster sugar, cornflour, and salt. (For gluten-free, combine 150g plain gluten-free flour, 75g caster sugar, 40g cornflour, 1/4 tsp xantham gum, and 1/8 tsp salt)
Add melted butter (for vegan use vegan butter or 95g melted coconut oil & 25g water). Ensure butter/oil is just melted and not hot otherwise the dough will be too soft. If the dough is too warm, leave it to cool until it firms up. Pull the dough together with your hands to form a rough ball. Use a spoon to scoop a small amount of dough and squeeze in your fist
Arrange the formed dough on a plate and chill in the fridge for 1 hour.
Arrange the biscuits on a lined oven tray and bake for 20 minutes at 150ºc. Remove from the oven and leave to cool completely