Ingredients (makes 45-50 pieces approx):
• 400g butter
• 200g caster sugar
• 400g plain flour
• 50g cornflour
• 50g rice flour
• Pinch of salt
• Yolk of 1 egg

Method:
• Preheat oven to 150oC / gas mark 3
• Sieve flour, cornflour, salt and rice flour together
• Beat butter at sugar (not too soft) and add half of the flour mixture
• Add the egg yolk and mix
• Add remainder of flour mixture and knead together into a lump
• Roll out onto a table top dusted with cornflour and plain flour.  Cut out with round cutters, or seasonal ones!
• Place on baking sheets, not too close together and bake for approx 20 minutes until they turn pale gold
• Dust with caster sugar and store in an airtight tin – putting greaseproof paper between each layer of shortbread