Homemade Mini shortbread

Sift in your flour,corn flour,and add the liquid milk

Gently fold in with your hands to form a dough

Cover or wrap in a cling film and allow it to rest 40 mins in your refrigerator

Get your baking tray,line with a baking paper

Spread your dough,smoothen it and give it the rectangular shape

Afterwards use your fork to prick each one on top

Bake for 30 mins or until your shortbread are light and golden brown..leave it to cool before serving…it gets crunchier as it gets cold

Store in an airtight container