1/2 c. flour
1/4 c. cornstarch
1/4 c. superfine sugar
1/4 lb. butter

Sift together flour and cornstarch. Add sugar. Cut in butter, mixture will be crumbly at first but continue mixing until it clings together in heavy lumps. Turn onto floured board and knead lightly. Roll into 8 inch circle and place on greased baking sheet. Prick all over top with fork. Mark 8 to 10 portions and flute edges with fingers.

Bake at 350 degrees for 30 to 35 minutes until shortbread is cooked but not browned. Leave on baking tray for 10 minutes, then cool on wire rack.