For the uninitiated who are wondering what the difference between shortbread and shortcake is, here's what Wikipedia has to say: Shortbread is different from shortcake, which can be similar to shortbread, but which can be made using vegetable fat instead of butter and always uses a chemical leavening agent such as baking powder, which gives it a different texture.
When my husband had to go to the UK for work several months ago, I asked him to buy some shortbread and gingersnaps for me. That sweet man bought back 3 packs of each. I scoffed a pack of the shortbread in 2 days and had to keep the rest in my cellar.
Just a supermarket house-brand, but these are good anyway
This all reminded me of when I baked shortbread earlier in the year. They turned out alright, but I learned a lesson from that baking experience. That is why I am posting this recipe with my two-cents' worth, so that you can learn from my mistake.
The mistake I made was to use cheap butter for the shortbread. I had only been in the Netherlands for a few months then and was just learning to familiarise myself with certain words. What I didn't realise was that the 'butter' I bought was made with a percentage of vegetable oil. So while my shortbread tasted nice on the first day that they were baked, they tasted a little stale the next day. There was no fault with the recipe, only with my ingredient. Some of my biscuits also turned out over baked because they were not all of the same thickness. But I shall share a picture of them anyway.
In the recipe provided here, you will see that cornflour is used. Some people use cornflour or rice flour in shortbread to give a lighter and more crumbly texture. I can say that this is a good idea and it works. Give it a try. And remember, use good butter!