Shortbread cookies

Shortbread

255 gm All-purpose/plain flour
75 gm Corn flour (can be replaced with rice flour as well)
255 gm Unsalted butter, cubed and softened, plus extra for greasing
½ tsp Fine salt
110 gm Icing sugar
1 tsp Vanilla extract

1. Sift together the plain flour and corn flour into a medium bowl. Set aside.
2. Fit the stand mixer with the paddle attachment. Place the cubed unsalted butter in the mixer bowl. Add the salt. Cream at medium speed for 1 minute. Add the icing sugar to the mixer bowl. Cream the butter and sugar for 2 minutes. Stop and scrape down the bowl. Cream for another minute.
3. Add the vanilla extract. Beat the mixture until well combined.
4. Reduce mixer speed to the lowest setting and add the flour mixture to the creamed mixture, mixing until just combined.
5. When ready to bake, set a rack in the lower half of the oven and preheat oven to 150-160˚C, fan-assisted mode. Thoroughly grease the shortbread pan with softened unsalted butter, using a small pastry brush to get to every nook and cranny of the intricate design.
6. Very firmly press the dough into the pan (if you are using the Nordic Ware pan, there is exactly enough dough to come up to the rope detailing on the perimeter of the pan).
7. Prick the surface of the dough lightly with a fork at regular 1-inch intervals.
8. Bake for 35-40 minutes, until lightly browned.
9. Let cool in the pan set on a wire rack for 10 minutes.