• Preheat the oven to 160C (320F) fan-forced. Line two baking trays with baking paper and draw an 18cm diameter circle on one side. Flip the paper over so the markings are facing down. You should still be able to see them.
• Using an electric mixer, beat the butter and icing sugar until it's light and creamy. Gradually add the sifted flour and cornflour.
• Turn the dough out onto a floured surface and knead until smooth. I really just bashed it around a lot rather than knead it. It was a bit too sticky and soft and my kitchen was rather hot.
• Divide the dough in half and using the circle on the baking paper as a guide, form the dough into disc shapes on the prepared trays. Smooth the surface out with a palette knife.
• Using your fingers, crimp the edges then prick the surface with a fork.
• Using a sharp knife, score each disc into 8 wedges.
• Bake for 10 minutes then reduce the temperature to 130C/270F fan-forced and bake for another 40 minutes (or until golden).
• Cool them for 10 minutes on the trays then move to a wire rack to cool completely. When they're cool, cut into wedges and dust with icing sugar. !Package them up if they're for a gift or gobble them up.

They will keep for 2 weeks in an airtight container.

Enjoy!