Title: Shetland shortbread
 Categories: None
      Yield: 12 Pieces
 
      8 oz Plain (all-purpose) flour
      2 oz Self raising flour
      3 oz Cornflour (cornstarch)
      3 oz Castor (superfine) sugar
      8 oz Butter or margarine, or a
           - half/half mixture is good
 
  Melt butter. Mix dry ingredients. Add and knead all together. Pat or
  roll into baking sheet (to about 1/2" deep). Prick over with fork.
  Sprinkle with sugar. Cut into 1" by 2-3" strips when taken from oven.
  Bake at 350F/160C/Gas Mark 4 on bottom shelf of oven until a pale
  beige colour (15- 25 minutes).
  
  I use castor sugar not granulated and a half butter half margarine
  mix to get the best results. I usually make double quantities, since
  it keeps well in an air-tight tin.
  
  Note that this does have a lighter feel than shortbreads from other
  parts of Scotland.