250 g butter, softened
1 cup icing sugar
1 cup Edmonds Fielder's cornflour
2 cups Champion standard grade flour
1/4 t salt
Cream butter and icing sugar until light and fluffy. Add sifted cornflour, flour and salt to creamed mixture. Knead mixture and form into a long loaf measuring 5 cm across and 2 cm in depth. Cover with plastic wrap and and place in refrigerator. When required, cut into 1.5 cm thick slices or less and place on a cold greased baking tray. Bake at 180 degrees c for 15-20 minutes.
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