| 1. | Line 2 baking trays with baking paper. |
| 2. | Using an electric mixer, cream butter, sugar and vanilla until pale. Add flour and cornflour. Stir to combine. Turn onto a floured surface. Knead gently until smooth. |
| 3. | Roll to 1-1.5cm-thick, use cookie cutter as desired. |
| 4. | Preheat oven to 160°C. |
| 5. | Brush each shortbread round with eggwhite. Sprinkle with sugar if desired. Bake until light golden and firm to the touch. Allow to cool completely on trays. |