Basic shortbread

• 250g butter, softened
• 1 cup icing sugar
• 1 teaspoon vanilla extract
• 2 cups White Wings Plain Flour
• 1/2 cup cornflour

Basic topping

• 1 eggwhite, lightly beaten
• 2 tablespoons white sugar 

1. Step 1
   Line 2 baking trays with baking paper. Using a pencil, draw a 19cm (diameter) circle in the centre of each sheet. Turn paper over.
2. Step 2
   Using an electric mixer, cream butter, sugar and vanilla until pale. Add flour and cornflour. Stir to combine. Turn onto a floured surface. Knead gently until smooth.
3. Step 3
   Divide mixture in half. Gently press each half into a round. Place 1 round onto each baking tray. Using circle marks as a guide, gently press out to form 1.5cm-thick, 19cm (diameter) rounds.
4. Step 4
   Use a knife to mark each round into 8 even triangles (don't cut right through). Pinch edges to form a frill. Refrigerate for 20 minutes or until firm. Preheat oven to 160°C.
5. Step 5
   Make topping Brush each shortbread round with eggwhite. Sprinkle with sugar. Bake for 30 to 35 minutes or until light golden and firm to the touch. Allow to cool completely on trays. Use a sharp knife to cut right through markings. Serve.