Classic shortbread recipe - Telegraph 200g golden caster sugar, plus more to sprinkle 500g plain flour, plus more to dust 250g cornflour or rice flour Preheat the oven to 170ºC/fan 160ºC/340ºF/gas mark 31/2. Using a large bowl and a wooden spoon, or a handheld electric whisk, or an electric mixer, cream together the butter and sugar, then sift in the flour and cornflour gradually, mixing briefly between each addition, until it binds together. Flour your hands and gently knead until just smooth (do not over-work). To make the dough easier to roll - and if you have time - wrap in clingfilm and refrigerate for 30 minutes. On a floured board, roll out the dough to 5-6mm thick, then cut into your chosen shapes. I used a 4.5cm heart-shaped cutter. If the shortbread is to be frozen, lay the biscuits between sheets of baking parchment in a freezer container. They need to be defrosted for 1 hour before baking. Place the shortbreads on 2 baking sheets lined with baking parchment and cook for 15-20 minutes. Sprinkle with sugar, then cool for 10 minutes before carefully transferring to a wire rack. Flavourings Add any of these to the butter and sugar before adding the flour: vanilla seeds of 1 vanilla pod and 1/2 tsp vanilla extract orange-cardamom zest of 1 orange, finely grated, and ½ tsp freshly ground cardamom seeds, sifted lemon-lavender zest of 1 unwaxed lemon, finely grated, and 4 tsp fresh lavender flowers cinnamon 2 tsp ground cinnamon coffee 1 tbsp instant or filter coffee dissolved in 1 tsp boiling water salt and pepper 24 turns of a pepper mill, or to taste; also sprinkle more pepper on top with the caster sugar