- 250 g butter, melted and cooled
- ½ t vanilla extract
- 55 g caster sugar
- 55 g icing sugar 55 g
- 50 g cornflour 50 g
- 350 g flour, sifted
Preheat the oven to 180°C.
Cream the butter with the vanilla, caster sugar, icing sugar and corn our until thick.
Add the flour – if the mixture is too crumbly, add an extra 1–2 T melted butter to bring it together.
Press the mixture into a baking tray lined with baking paper to make an oversized rectangle. Mark portions by pricking the surface with a fork, then bake for 25 minutes.
Cook's note: Warm honey in a saucepan and stir in cocoa powder until dissolved. Pour the sweet, chocolatey sauce over the slab of shortbread just before serving, then sprinkle with edible violets and gold leaf. This is delicious with whipped cream.