Lovely Lemon Shortbread — Belinda Jeffery

Ingredients

• 1 1/2 cups (225 g) plain flour
• 1/4 cup (35 g) cornflour
• 1/4 teaspoon salt
• 250g unsalted butter, at cool room temperature, cut into rough chunks
• 1/2 cup (110 g) caster sugar
• 1 teaspoon vanilla extract
• 1 packed tablespoon finely grated lemon zest (from about 2 lemons)
• 2 tablespoons flaked almonds
• Up to 1 tablespoon white sugar, for sprinkling