When baking shortbread can you use self raising flour instead of corn flour?

You cannot use self-raising flour as a direct substitute for cornflour (also known as cornstarch) in shortbread. Here's why:

* Cornflour's role: Cornflour adds tenderness and a melt-in-your-mouth texture to shortbread. It also prevents the dough from becoming too tough.

* Self-raising flour's role: Self-raising flour contains baking powder, which is designed to make bread rise. Using it in shortbread would result in a cake-like texture, not the characteristic crumbly shortbread.

What to do instead:

* Use plain flour: You can use plain flour (all-purpose flour) and add a small amount of baking powder for a slightly lighter texture, but it won't be the same as using cornflour.

* Find cornflour: It's best to find cornflour for the best shortbread results. It's readily available in most grocery stores.

Remember: While you can substitute other ingredients, using cornflour is the best way to achieve the classic shortbread texture.