This is my rather superior shortbread recipe and one I felt worth blogging about. We have this on at the pub with a chocolate mousse recipe from Mark Hix - simple but bloody tasty. This makes a lot of dough and a lot of mini shortbread biscuits - maybe 30 odd, but the dough will keep for a week or two in the fridge. You can of course play with the flavouring ingredients, try cardamon or rosewater.
Cold unsalted butter - 350g, cubed
Plain flour - 400g
Corn Flour - 50g
Semolina - 50g
Sugar - 100g plus more for sprinkling
Zest of 4 unwaxed oranges, finely grated
Seeds from 1 vanilla pod
Bung everything in the food processor and blitz until a dough starts to form. Transfer to a bowl and mix well - it will be very soft. Lay a long sheet of cling-film out on the bench and spread the dough evenly along one long edge. Roll the dough up in the cling-film and twist each end to make a sausage shape of dough 5cm in diameter. Make sure there are no air bubbles and the cling-film is tight. Chill until hard.
Heat the oven to 160c. Unwrap the cling-film and cut the dough into 1cm discs. Lay out on a baking sheet and then press a fork into the top of each to make a pattern. Sprinkle with caster sugar and bake for 15 to 20 mins until golden. Carefully transfer to a wire rack to cool and dust with more sugar. They will not crisp up until cooled, so don't panic if they seem very soft straight from the oven.